It took me a long ass time, of course my good knives are in storage now so that certainly didn't help. Hacking away at it with dull-ass knives was a chore. It was the first time i'd done it though so it was good practice and La Varenne Pratique showed me the way. The lamb is marinating in thyme-infused garlic confit right now and the jus is almost done. Will eat tomorrow night. My father thinks i'm insane with the effort i put in to cooking sometimes. Tomorrow night is stock night.