BBQ Recipe- Butterfield Leg of Lamb

How to butterfly a leg of lamb.

This can be done with either a full leg or a half leg, I prefer to get two half legs rather than a full leg and it give a much more even thickness of meat throughout. A full leg is good if you have some people who like their lamb pink and other who like their lamb more well done, as the leg of lamb tapers, the meat gets thinner and cooks more quickly.

Step 1
Place the leg skin side down and using a sharp nice cut to the bone at the thinnest point of the meat.

Step 2
Cut around the length of the bones leaving as little meat as possible still attached to the bone.

Step 3
Cut around the  knuckle of the bone and remove, this is the trickiest part as the sinew around the knuckle of the bone can be quite tough. Be careful not to leave too much meat on the bone.

Step 4
You now have a large juicy slab of meat. Cut deep gashes in to the meat and stuff with Garlic and other herbs including Rosemary, Thyme, Parsley and Oregano. Use skewers to stop the herbs falling out.

Step 5
Throw into the BBQ and cook to the required taste. The tender meat will carve easily.

Recommended wine: A great Rioja really compliments grilled lamb and you won't find many better than Vina Pomel 2005 for under a tenner