How to butterfly a leg of lamb

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.