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How-To

Butterflying a Boneless Leg of Lamb

By Jennifer Armentrout Fine Cooking Issue 71
Photos: Scott Phillips
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To make the boneless leg of lamb with mint, pine nut, and currant stuffing, you may need to make a few adjustments to your boneless leg of lamb in order to get the shape that’s ideal for stuffing and rolling—evenly thick and more or less rectangular. Here’s how:

1. Unroll the meat and trim any visible sinew, but don’t trim anything that’s holding together sections of the leg. Visually size up the meat with the aim in mind of shaping it into a rectangle.

2. Holding the knife parallel to the cutting board, make cuts midway through thicker sections of the meat. Don’t cut quite all the way through but do make the cut in a direction that will let you open the section like a book and fill in gaps in the rectangle.
3. Be sure to roll up the stuffed leg in the direction that, after roasting, will allow you to cut the finished roast into pretty spiral slices, across—not with—the grain of the meat.

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