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 ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

We know that most of us find recipes through search and our dedicated search engine will search our database by ingredient. Search your key ingredient (or two), and you’ll receive a list of ...

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 ...

Lay the butterflied leg of lamb on the work surface and lightly but ... For both cooking methods, slice the lamb against the grain and serve with roasted potatoes, naan bread, a variety of ...

Try this juicy butterflied lamb barbeque cooked in a honey, pineapple and chilli marinade. A butterflied leg of lamb is prepared from a boneless leg, by opening the leg and cutting to create a ...

How to cook a leg of lamb A whole leg of lamb, whether on the bone, part-boned, or butterflied, can either be roasted in a ...

A leg of lamb, a barbecue and a few simple flavours found in most kitchens is all you need. The key is to ensure the lamb stays moist and tasty. Serve hot or at room temperature with mashed new ...