Boning and Butterflying a Leg Of Lamb
2,166 views · Published 18 November 2014 · 7:42 · Indexed 3 October 2026
Channel: kvalifood · 2014 · Education
Recipe: http://www.kvalifood.com/resolveuid/d5edf14fbcb116bd420179855a307fc1 Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
