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How to guides

Butterfly a leg of lamb

Butterflying a leg of lamb is becoming a more and more popular option with a combination of better eating experience, more marination options and quicker cooking. Making it a modern take on the traditional Aussie lamb roast. While we at Feast always have butterflied legs on hand for those who like to DIY here is a step by step guide on how it is done.

	We have chosen to demonstrate this with a shank end leg as this is a much easier option to DIY with.
	We have placed the leg upside down and put string along the lines where the bones are running. There is a knuckle where they meet
	Run your knife along the inside edge of these bones remembering the bump where the knuckle is. You cut will be about 2 inches deep
	Use your knife to round off the meat around the end bone taking the meat right back to expose the knuckle
	Follow the bone from the knuckle back towards the shank trying to keep as close to the bone as you can
	continue to work around the bone until it is removed
	Peel the leg open as much as you can with your fingers and trim out any excessive pieces of fat
	Open out all the thicker parts of the leg by "butterflying" as shown
	This is what you should end up with!! Thanks to Brian at the Central Market for being such a good hand model! oh and doing the butchery!