Points to remember

  • Put the leg, meatier side down, on a large chopping board and use your fingers to locate the bone.
  • Cut down vertically along the length of the leg to the bone, then begin to cut around the bone.
  • Scrape the meat away from the bone as closely as possible.
  • Continue to work your knife around and lift the bone free.
  • Open out the lamb and cut down through any thicker parts, to give an even thickness.
  • Cut away excess fat and sinew.
  • Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten it slightly.
  • The meat should be an even thickness throughout.
  • Marinate or flavour the lamb according to your recipe.
  • Oven cook or barbecue your meat.
Advertisement
TIPS

BUTTERFLYING A LEG OF LAMB

It's worth leaving some fat on your lamb to keep the meat moist during cooking. 

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Advertisement
Advertisement
Advertisement