Butterflying a Leg of Lamb

  1. After boning the leg, place the meat on a board skin side down.
  2. Using a sharp knife, cut down into the cavity formed by the removal of the leg bone, without cutting all the way through.
  3. Trim away any excess fat and connective tissue.
  4. Spread out the leg as flat as possible and cut into the thickest areas, making sure that you do not cut all the way through the meat.
  5. Skewers can be inserted through the meat to keep it flat, helping to ensure that it is cooks more evenly.