Techniques › Butchery and seafood
Butterflying a leg of lamb
Advanced Butchery and seafood
Butterflying a leg of lamb is opening a boneless leg of lamb into one flat piece of fairly even thickness for grilling or roasting.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Start with a boneless leg, or cut along the bone with a boning knife, keeping the blade against it, and lift it out.
- Lay it flat, cut side up. Where the meat is thick, slice into it horizontally and fold the flap open, like a book.
- Aim for 1 1/2 to 2 inches thick all over. Trim off thick fat and silverskin.
- Keep your free hand flat on top of the meat when slicing sideways, never under or in front of the blade.
Why does it work?
A leg is several muscles joined together, each different in thickness and with its grain running a different way. Flattening it means the whole thing reaches 145°F at about the same time. When carving, slice each muscle separately across its own grain to keep the bites tender.
What are the common mistakes?
- Leaving one thick lump — raw middle, overcooked edges.
- Carving the whole piece in one direction — some slices will be chewy.
- Cutting toward the hand on top — keep the blade moving away from it.
Still stuck? Watch someone do it on YouTube.
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