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Meat & Poultry: Butterflying Legs of Lamb for Fast Grilling

Butterflying legs of lamb is a technique that transforms a thick, cumbersome cut into a flat, even piece perfect for fast grilling. This method not only speeds up the cooking process but also ensures even cooking, allowing the meat to develop a delectable crust while remaining juicy inside. By slicing through the bone and flattening the meat, you expose more surface area to the grill's heat, enhancing flavor and creating those sought-after grill marks. This technique is particularly useful for backyard barbecues where time is of the essence and you want to impress your guests with succulent, perfectly cooked lamb. Understanding how to butterfly lamb legs properly requires attention to detail and a bit of practice, but once mastered, it will become an indispensable part of your grilling repertoire. The key is to work carefully with a sharp knife to ensure even thickness, which is crucial for uniform cooking. With this guide, you’ll learn how to expertly butterfly lamb legs, making your grilling adventures more efficient and your meals more memorable. From selecting the right cut to mastering the flip on the grill, we’ll walk you through each step with clarity and confidence. So sharpen your knife, fire up the grill, and let’s get started on creating some truly remarkable grilled lamb dishes.

Notes

Butterflying legs of lamb works by increasing the surface area exposed to heat, thus reducing cooking time and promoting even cooking. This method allows for better heat penetration and a more uniform sear. A common mistake is cutting too deeply into the meat, resulting in uneven thickness; always aim for a consistent cut. Safety is paramount; ensure your knife is sharp to prevent slipping. For make-ahead convenience, you can butterfly and season the lamb a day in advance, storing it in the refrigerator. When ready to grill, bring it to room temperature for more even cooking.

Steps

  1. 1 Select a leg of lamb with good marbling and fat distribution.
  2. 2 Place the leg of lamb on a clean cutting board with the bone side up.
  3. 3 Using a sharp chef's knife, carefully slice down along one side of the bone.
  4. 4 Detach the meat from the bone, keeping the cut as even as possible.
  5. 5 Open the lamb leg like a book and lay it flat on the cutting board.
  6. 6 Trim any excess fat or silver skin for even cooking.
  7. 7 Season the lamb generously with your chosen spices and oils.
  8. 8 Preheat your grill to medium-high heat, around 400°F to 450°F.
  9. 9 Place the butterflied lamb on the grill, skin side down first.
  10. 10 Grill for 4-5 minutes until you see nice grill marks and the meat releases easily.
  11. 11 Flip the lamb and cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
  12. 12 Remove from the grill and let rest for 5-10 minutes before slicing and serving.

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