How to butterfly a leg of lamb
It’s a relatively simple kitchen skill, but one that will add flavour and texture to your cut
We’ve all heard of the ‘butterfly effect’. It’s the idea that, through a small action, you can affect much larger change down the line. Coincidentally, this also applies to butterflying a leg of lamb. Deboning and rolling out your meat may be a small action, but one that will lead to a much more tender and tasty dish.
It’s a surprisingly simple kitchen skill to master and involves spreading your cut out to a relatively consistent thickness. This way, you can barbecue the meat, grill it, or tie it up with string and roast it – and it will cook more evenly than it would do on the bone. Here’s how to do it...
Step 1: Cut to the bone
Your first step involves a very sharp knife. (Try a boning knife; if not, a chef’s knife will do the trick.) Hold the end of the leg with one hand and carefully cut into the meat until you reach the large aitch bone.
Once you’ve found it, score down the length of the leg, keeping close to one side of the bone as you do. Ideally, this is a smooth motion intended to expose the bone – but don’t worry if it takes a couple of goes before you can see the whole bone.
Step 2: Remove the bone
Grasp the aitch bone firmly and pull it out of the leg while cutting it free from underneath as you remove it. You may need to make further incisions to remove the shank and femur bones. Be careful not to hack at the meat as this will make it tough later on.
Step 3: Flatten the meat
Once the bone is out, discard it and lay your leg of lamb flat on a chopping board with the skin side facing down. Take your knife and make a clean horizontal incision into the thicker flesh on each side of the leg. Fold the meat outward like you’re opening a book.
Step 4: Ensure your meat has an even thickness
Once you’ve folded out your lamb, you should have a relatively flat piece of meat with a uniform thickness. Remove any excess bits of sinew or fat that won’t melt away when the meat cooks. Then, make diagonal slashes into the lamb with your knife. This way, the surface area will increase, meaning your meat will cook quicker and soak up the flavour of your preferred rub or marinade.
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