It's not that bad, really. Seriously. I prefer NOT to, but it is not that bad.
Just do it and be patient.
Seriously, that's it.
Don't try and take any shortcuts by chopping through big chunks of meat.:cop:
Just slide the knife in there, then guide it around, and the start pulling meat away from the bone and slicing the meat still connected to the bone.
Before you know it, you will have the bone in your hands with minimally thin layer of meat attached.
Lack of patience is your enemy.
Report back!
This is a big opportunity for a tutorial, really. :thumb: