Description
Due to its size, leg of lamb is usually best for slow oven-roasting, but when the bone is cut out and the meat “butterflied” (cut open so that it has an even thickness) you now have a cut that cooks much more quickly. It can be roasted or grilled flat, perhaps with a spice rub or marinade, or it can be rolled around a savory filling and tied, then oven-roasted, for a special presentation.
Additional Details
- SKU:
- 26044700000
