Butterflying a Leg of Lamb

If the leg is to be butterflied, it is not necessary to use the tunneling technique described above. However, the butterflied leg must still be tied before roasting.

Remove the pelvic bone as in the first step of “Preparing a Leg of Lamb for Roasting (Tunneling)” above.

Locate the femur bone by looking for a line of fat that runs parallel to the femur. Make a cut all the way down to the femur, following the line of fat, to expose the bone. Cut the meat away from the femur. Remove the femur. The shank bone will be exposed; cut the meat away from the shank and remove. Make sure to remove the kneecap and any interior clods of fat.