Butterflying a leg of lamb is a great intermediate butchery skill to learn, and a butterflied leg has many practical and taste advantages over a regular leg of lamb. Butterflying a leg increases the surface area of the meat, meaning it can take on more flavour from marinades or spice rubs and can be stuffed with flavourings before being rolled and tied to seal. Not only will butterflying cut down the cooking time, but it will also make cooking this tender, tasty cut possible on a barbecue. Furthermore, a butterflied leg is easier to carve.
The point at which you begin the process will depend on whether the leg has had its aitch bone removed. If it has, then jump straight to 3. It is best to use a boning knife for this kind of heavy-duty butchery. Alternatively, a long paring knife or slim chef’s knife can be used.
Once you have mastered these knife skills take a look at our video to discover how to barbecue a leg of lamb.
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