How to cook a butterflied leg of lamb

A butterflied leg of lamb is a popular cut in Kiwi households. It is versatile and obtains a robust meaty flavor. In the colder months, it is a superb roast, and when it warms up, it is the perfect meat component at any summer barbecue.

The cut

Best cooking methods – BBQ, Roast

The main reason for opening, flattening and de-boning the leg is to cook faster. Because of its uneven thickness, it is a crowd-pleasing cut, with the thinner components being more textural and the thicker parts being tender and succulent, suiting all individual preferences.

How to cook

Best cooking methods – BBQ, Roast

The flat boned leg can be roasted on a rack at a moderate to high temperature, or barbecued or grilled.

If choosing to roast, place the leg, cut side up on a rack in a roasting pan. Fan-bake at 180°C to 200°C for 15 minutes. Turn lamb skin side uppermost and fan-bake for approximately 15 more minutes, to the desired degree of doneness. Allow at least 20 minutes resting before carving across the grain.

When using a barbecue, for ease of handling the leg, run two or three large metal skewers horizontally through the leg before cooking. Barbecue the lamb over steady, low heat, turning it every 10 minutes or so, basting if you wish. A small leg may need 30 to 35 minutes, a larger, thicker leg, up to 40 or 45 minutes.

Do not overcook, and remember to allow plenty of resting time before carving.