Butterflying a half leg of lamb
We start with a half leg of lamb, either half will work, or it could be a whole one. You will need a very sharp knife, I use a boning knife but a good Chef's knife, 8" or so, should work just fine.
Where the meat is thinest over the bone cut a front to back slice down to the bone. The knife in the picture is the boning knife I use, it is a Henckels Professional 'S' and I think the 31024 140.
Continue the slice, working to separate the meat from the bone.
The bone is to the left, the thickest part of the leg, while still attached, is free.
That is boned, but not yet butterflied, you can see the bones at the top of the cutting board. They went in the freezer for lamb stock.
That is the leg fully butterflied. Keeping the meet as one piece use the knife to 'un-roll' it until you have a piece of meat about an inch to two inches thick.
Now you could stuff this and tie it back up, or simply tie it without stuffing, but we are going to grill this as is. It will get marinated however. (for recipe source and plate pictures check here ).
Not a fan of lamb (bad childhood forceable eating of mutton incident), but I'm so glad to see you again!
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Yes, I know about that sort of thing, my wife still can't get me to eat cooked tomatoes, although I can accept them in dishes - just kind of push them aside, they do add flavor.
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Photos are gorgeous. Glad you're back. You've been missed!
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Yes, the census job is winding down and I'm starting to approach blogging with a bit more interest.
If you don't know of my wife's blog, try here: http://menu.vldyson.com
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I read your wife's blog every week. You are one well-fed husband.
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I'm certainly not complaining.
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That is one beautiful hunk of lamb. If you have any leftovers...
YOu're the opposite of my brother. For years he wouldn't eat raw tomatoes and even now just barely tolerates them. Tomato sauce never bothered him him.
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the first time the boy and i deboned a leg of lamb was a year or so before he went to culinary school (this was ages ago). the two of us stood in the kitchen with Anne Willan's La Varenne Pratique (a gift from my mom, and it's a great book) open to the How To Debone Lamb pages. we giggled and followed the pictures, and i believe one of us (but can't remember who) ended up stabbing themselves by mistake. just reading this post reminds me of that day in our galley kitchen in Baltimore. thanks for the memories!
and your lamb looks delicious. now see what you've done, i want lamb now. pfft.
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i posted a link for your website at my site, I think most people will appreciate it.The rss feed does not show in my browser google chrome how can I fix it.
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Trying to read your pic. Your formating is not working right with IE5 browser on pc.
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