Whole leg of lamb
4 large garlic cloves, peeled
4 tbsp rosemary leaves
2 lemons, juice and zest of
Salt and pepper
To bone and butterfly the leg of lamb you will need a sharp boning knife and a chopping board.
Start by locating the bone then make an incision above it to reveal it. Cut down to the bone and along, feeling for the joint at the end.
Continue cutting around the bone, folding back the meat as you go.
Find the joint which attaches the leg bone to the shank. Remove both of these from the main piece of meat. There is a seam of muscle which will help guide you when cutting the shank away from the leg. Once you have removed the leg bone and shank feel for the connecting joint and cut through to separate.
You now have the main joint of lamb, the removed leg bone and a lamb shank. The leg bone can be used as a trivet when roasting meats or for stock. Freeze bones until you have enough to make a stock. The shank is best slow cooked. Freeze this and then when you have a couple of shanks use these as part of a slow cook recipe.
Now you can start butterflying your leg of lamb. The aim is to have a piece of meat which is all of a similar thickness to ensure even cooking. Start by removing any large pieces of fat.
Next, start to open out the thickest sections of meat, work horizontally and vertically opening up the meat to make pockets, flap and incisions to create an even thickness.
Once your lamb is butterflied you can make the marinade. Finely chop 6 anchovies, 4 large garlic cloves and 4 tbsp of rosemary leaves. Mix together in a small bowl, then add the zest and juice of 2 lemons and a good glug of olive oil.
Finally, season the marinade to taste (it won’t need much salt as the anchovies are salty).
Rub the marinade in to the lamb. The pockets and flaps you have created will help the marinade to really penetrate the meat adding flavour and helping to tenderise the meat. Allow the meat to marinate for at least an hour. Whilst the meat is marinating set up your barbecue for the 50/50 method.
Sear the lamb over the heat, approximately 2 minutes each side. Move to the area of in-direct heat and with the lid down, roast for about an hour and a half or until the core temperature reaches 65°C. Allow to rest before serving.