- For each rear leg, find the joint where the leg meets the body and cut through the joint to remove the leg.
- Cut off the front legs
- Cut the body across the width to separate it into the loin (the rear part, and the best part of the meat) and forequarter. You can cut across the width again to divide the forequarter into two if you want smaller pieces.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).