HOW TO BUTTERFLY A FRESH BONELESS LEG OF LAMB

PREPARING A NEW ZEALAND FRESH BONELESS LEG OF LAMB FOR THE GRILL

Remove boneless leg from plastic bag, pat dry with a paper towel.

1.) Remove boneless leg from plastic bag, pat dry with a paper towel.

Remove the “pop-up” timer and discard.

2.) Remove the “pop-up” timer and discard.

Remove the netting and discard.

3.) Remove the netting and discard.

Open the leg up and insert a knife (blade facing away) into the cavity, and cut through the natural seam and muscle at the thinnest part.

4.) Open the leg up and insert a knife (blade facing away) into the cavity, and cut through the natural seam and muscle at the thinnest part.

The leg is now “butterflied”.

5.) The leg is now “butterflied”

CHEF'S RECOMMENDATION: the butterflied leg has various thicknesses that will not cook evenly on the grill resulting in different degrees of doneness from under-done to over-done. To minimize this, slice the butterflied leg into two or more pieces along the natural seams and stager the grilling times per thickness.

6.) CHEF’S RECOMMENDATION: the butterflied leg has various thicknesses that will not cook evenly on the grill resulting in different degrees of doneness from under-done to over-done. To minimize this, slice the butterflied leg into two or more pieces along the natural seams and stager the grilling times per thickness.

ADD YOUR FAVORITE SEASONINGS OR MARINADE AND… YOU ARE NOW READY TO GRILL!!!

Ready to grill