Method
1 Make up a cane of approximately four parts of different sizes with slightly varying colours. Again, as with the ham, you need to think about the various muscles in an actual leg of lamb. I add a little extra terracotta to the basic meat mix to produce the darker colour for the smaller muscles in the meat.
2 Using your fingers and thumbs to pinch and mould, narrow the end of the joint cane to a blunt point.
3 and 4 Push a previously hardened pair of bones (like the ham bones but even smaller if possible) into the pointed end and a larger piece of bone, approximately 3mm in diameter, into the wider end, just a little off-centre and at the join between the sections.
To make the meat at the carved end look suitably ragged, use your dental tool to pick a bit at the inside edge of the fat, then draw or scratch a series of diagonal lines in a cross-hatching pattern into each meaty section.