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Moroccan Butterflied Leg of Lamb
Preparation info
- Difficulty
Medium
Appears in
Published 1987
Ingredients
1 2.25 kg 5 lb 1
Method
- To butterfly a leg of lamb, turn over leg to expose its bottom, or less fatty side, and cut a slash down from the wide to the thin end of the leg, cutting right down to the bone. Then carefully cut around the bone and remove it. At this point, the meat will open out into a rough ‘butterfly’ shape.
- Gently pound meat of the lamb to approximately 2.5cm/l inch thic
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