A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve. Lay the lamb ...

You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes for gas and up to 40 minutes for charcoal).

Whizz the onion, ginger, garlic and 4 tablespoons of lemon juice in a food processor or liquidise for about a minute. Put this paste into a bowl, add the rest of the ingredients and mix well. Cut ...

With the bone removed, this is the quickest way to roast a leg of lamb. Cooked lettuce? Absolutely – the French have a long tradition of cooked lettuce dishes. I got the idea for the following ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg. Enrobed in a flavorful fresh herb coating ...

Chop the garlic and rosemary and rub over the lamb. Season with salt and pepper. Place the lamb leg skin-side down on a rack in a roasting pan. Bake for 15 minutes. Turn lamb skin side up and ...

Why choose leg of lamb? Leg of lamb is a very versatile cut of meat since it can be cooked on the bone-which will impart the most flavour, butterflied-which will cook quicker and is easier to ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

Open out the butterflied lamb and spread the marinade all over the meat, covering both sides well. Roll the lamb back up, cover it in cling film and pop it in the fridge to marinade overnight.