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.

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