What is a Semi-Boneless Leg of Lamb?
I bought a semi-boneless leg of lamb for Easter dinner. I have never made a leg of lamb and am now kind of panicing over it. It's a US leg of lamb.
My MIL told me it was difficult to carve a leg of lamb so when I saw the semi-boneless I bought it?
The semi-boneless aka "the easy carve leg." Carving a leg of lamb is not difficult if you are in the kitchen buy your self and have a moment to reorganize the presentation. The semi-boneless allows for a more fluid and "impressive" presentation not only in appearance vs. a boneless leg, but allows you to look like a pro if you carve at the dinner table.
The semi-boneless, typically also frenched, is what you are likely to see being carved up at a fancy Sunday Brunch or a like occasion.
Food Network has free Video Demos, try a search there.