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One of the best ways to BBQ a Leg of Lamb is to butterfly it, as this reduces it to a manageable thickness.
- Find the places where the long bone appears to be close to the surface.
- Cut open the meat along this bone and cut it away from either side
- At the ‘body’ end of the leg there will normally be a smaller group of bones (unless you have a leg that has been cut off.) Cut the meat away from these until you have completely opened up the leg and can pick all the bones out.
- Remove all the bones, trim off any excess fat and ‘open’ any thicker bits so that you have a reasonably uniform thickness of about 4cm.
Leg of Lamb
Bone ready to take out
Butterflied Leg of Lamb