I take the back legs off by laying it on it`s back and cutting through the legs where they join the body.I pop the ball joint and cut straight through to take the leg off.I then turn it over and ,with a sharp knife,run the blade down each side of the spine from front to back.As you cut down the spine you will come to the rib cage,follow this with the knife down the ribs untill you are left with the fillet and the belly flesh in one piece.I then roll this up,like a sausage, and then cut it into slices and fry them off.