Tunnel Boning

Tunnel boning is a butchery technique in which a bone is removed through a small opening while keeping the outer surface of the meat largely intact. The butcher works around the bone from the inside, creating a cavity or tunnel. The method is commonly used for legs of lamb, pork and poultry that will be stuffed, rolled or roasted.

How tunnel boning works

1. Locate the bone and the natural seams around it.
2. Make a small opening at the joint or an appropriate access point.
3. Use a suitable boning knife to separate the meat from the bone, keeping the blade close to the bone.
4. Work around the bone and remove it through the opening without unnecessarily cutting the exterior.
5. Inspect the cavity for bone fragments and trim as required.

Why use tunnel boning?

The technique preserves the outside shape of the cut and creates a pocket that can be filled with forcemeat, herbs or other ingredients. It is useful for a neat presentation and even portioning.

Chef’s tip: Keep the knife controlled and work along the bone rather than cutting blindly. Check carefully for fragments before stuffing and cooking.

Key distinction: Tunnel boning removes a bone through a limited opening; fully opening a leg for a roulade exposes the interior and creates a flatter piece for stuffing or rolling.