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Butterflied Lamb
- Serves
4
- Difficulty
Easy
By Samantha Clark and Samuel Clark
Published 2001
We imagine the expressions ‘to butterfly’ or ‘butterflied’ must come from scoring a piece of meat or fish to open it out as if it were a butterfly wing. The object is to allow a large piece of meat (or fish) to cook quicker and more evenly, and to give greater surface area for a marinade to have effect.
Ingredients
1 leg 1.5–1.8 kg - marinade of choice
Method
Remove all skin and fat from the leg and bone it. Open out the meat with a knife so it is more or less the same thickness throughout, divide into four pieces, and trim again if necessary. Better still, ask your butcher to do it for you. Alternatively, chops or fillet work just as well, without the bother of too much preparation – only the quantities and cooking time will vary a little.