This French technique is used when a piece of meat is too thick to cook through without it drying out, or simply to reduce the cooking time of the meat.
Slice the meat most of the way through, horizontally, then unfold – as if opening a book – to make a butterfly shape. The heat can now reach more of the meat, and it’s easier to check to see if it’s cooked.
This French technique is used when a piece of meat is too thick to cook through without it drying out, or simply to reduce the cooking time of the meat.
Slice the meat most of the way through, horizontally, then unfold – as if opening a book – to make a butterfly shape. The heat can now reach more of the meat, and it’s easier to check to see if it’s cooked.
Check out our step-by-step guide on how to butterfly a leg of lamb for the barbecue.
Or use the butterfly technique in these recipes:
Butterflied leg of lamb with samphire and lentils
Butterflied leg of lamb with rosemary salt and slow-roasted tomato salad
Butterflied leg of spring lamb with mint pesto
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy
