A Leg of Lamb

Appears in
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About
The easiest way on earth to cook a leg of lamb is to have it boned and “butterflied.” That is, to prepare the boned leg so that it lies more or less flat on a grill or under a broiler. Thus prepared, it is as easy to cook as a chop or steak.
There follow two methods of cooking a leg of lamb. The first is for the “butterfly” technique; the other, for a whole, unboned leg.