00:00:07today I’m going to show you how to bone
00:00:09and butterfly a leg of lamb now this is
00:00:12the lamb the way
00:00:16I’ve got a nice chopping board here with
00:00:19a cloth under it so that it won’t move a
00:00:22bite which is really important when you
00:00:23start chopping because you want boards
00:00:25stay in one place so that you don’t cut
00:00:28yourself now the end of this here I’m
00:00:30just going to take off there’s sometimes
00:00:32another bone on here called the H bone
00:00:35that’s been taken off today
00:00:37but if it’s there you can ask your
00:00:39butcher to take that off for you you can
00:00:42actually ask your butcher to do this
00:00:43whole thing for you
00:00:44if you like but if you want to have a go
00:00:47yourself it’s really not that difficult
00:00:49this is the leg there’s only really two
00:00:52bones in here the bone goes from here to
00:00:55here and there’s what knuckle in the
00:00:56middle like that which is the lounge
00:00:57knee so the bone goes up like that and
00:01:00like that so really what we’ll do we
00:01:03just cut into the lamb and excavate the
00:01:08bone take it out and then we’ll have the
00:01:11meat boneless ready to butterfly so the
00:01:14best knife to do this with its a boning
00:01:16knife this is the way it looks not
00:01:19everyone has this knife at home a
00:01:21specially shaped to help you cut meat
00:01:23it’s really rigid so it’s hard to bend
00:01:25which is great for cutting through meat
00:01:28and scraping against bone but if you
00:01:30don’t have one of those just a small
00:01:32sharp knife will do the trick so that’s
00:01:36a paring knife and it’s got a rigid
00:01:38blade so it doesn’t Bend very easily and
00:01:43we’re going to have a go with this today
00:01:44I’m going to make a cut from the knee
00:01:46which is this bit here up to the tip of
00:01:49the bone sticking out so just imagine
00:01:54where the bone will be and make you cut
00:01:57down to it now you can see the knee and
00:02:00you can see the top of the bone here so
00:02:02you know where to cut open the lamb up
00:02:07like that and with a couple of cuts it’s
00:02:13quite easy to find the bone and there is
00:02:15there you can see that’s it in there
00:02:19and really only do is cut around it one
00:02:22thing to remember is always keep your
00:02:24fingers behind where you’re cutting
00:02:28never put your fingers in stop cutting
00:02:31like that I know it sounds obvious but
00:02:32when you get really involved in it and
00:02:34you concentrate on it it’s quite easy to
00:02:37do something stupid so always keep your
00:02:39hand behind the knife so if it slips the
00:02:43worst you’re going to do is make it
00:02:44cutting the meat but not your finger
00:02:46seeing the more you go the more you
00:02:48can’t the more you expose the bone until
00:02:52you’ve got a lot of it open like that
00:02:54you see then you were underneath the
00:02:59bone free it like this but then don’t
00:03:07worry it’s a bit ragged you can trim
00:03:09that up later and you see now bones
00:03:11start to come out there you go
00:03:17okay no next we start to loosen the meat
00:03:23around the edge there we go
00:03:31taste a little couple of try sometimes
00:03:33for you finding the right bit so as you
00:03:36can see now you’ve got the bone here
00:03:41this bit here is called the shank we’re
00:03:44not going to use this bit of meat today
00:03:45on the grill it’s quite a tough bit of
00:03:47meat and it’s it’s actually much better
00:03:48for long still cooking so what I do with
00:03:51this is just cut it off wrap it up put
00:03:53it in the fridge and save it for a SKU
00:03:55or SKU lamb shanks or something like
00:03:57that but it’s not much use to us today
00:03:59so I’ll cut it off another two bits of
00:04:08meat this is the main bit of meat we’re
00:04:10going to slash and butterfly and here
00:04:13here’s your two bones and this is the
00:04:16shank
00:04:19so if you find where the joint is
00:04:23why is there cut off there you go
00:04:29this is a nice bone for sticking as a
00:04:31trivet when you’re roasting your leg of
00:04:33lamb I mean you’re not going to roast it
00:04:34this time but next time it might be
00:04:36great to chuck that in the train as well
00:04:38so wrap it up and cling film put it to
00:04:39one side put it in the freezer and
00:04:41you’ll be really glad you did next time
00:04:43you roast a leg of lamb this is the
00:04:45shank so you can wrap that in cling film
00:04:48stick it in the freezer and once you
00:04:50have three or four of them you can cut
00:04:52them off with a nice slow lamb shanks to
00:04:54you delicious
00:04:56okay this is the main piece of meat from
00:04:59the leg of lamb and you can you know you
00:05:01can put it together quite easily and see
00:05:02where the bone Wars where the shank was
00:05:04and really all we want to do is open it
00:05:08out and make it stay opened out if you
00:05:10just put it like this on the grill when
00:05:13it gets hot it will curl up again and it
00:05:15won’t cook properly so if you open it
00:05:18out and then butterfly it it means that
00:05:21when it goes on the grill it’ll stay
00:05:23that shape and that’s what you want that
00:05:25means that cook nice and evenly so first
00:05:27thing if you see any big lumps of fat
00:05:29see like this bit here you just just
00:05:34take that off and also you’d only cut
00:05:36all of that off because that’s actually
00:05:39quite a good thing in me helps it stay
00:05:43moist as it’s cooking it’s got great
00:05:46flavor so don’t trim all the fat just
00:05:49any big lumps that you see they use bits
00:05:51okay
00:05:53still a bit of fat on but that’s good
00:05:57I’m going to get rid of these scraps and
00:06:00here’s your leg of lamb already it’s
00:06:02sitting better laying out a bit better
00:06:04and it’s less likely now to curl up but
00:06:08the next stage is to make sure that it
00:06:11cooks evenly it needs to be the same
00:06:13kind of thickness because if you look at
00:06:16this lamb now if you look at it side on
00:06:20you’ll see that this bits one height
00:06:23this bits another height and this was
00:06:25even higher so there’s three different
00:06:27heights here of lamb and of course when
00:06:30you put on a BBQ this is where the first
00:06:32fit to be
00:06:32this will be the second bit to be cooked
00:06:34and there’s to be the third bit to be
00:06:36cooked because it takes so long for the
00:06:38heat to rise through the meat and that’s
00:06:41not ideal because you want it all really
00:06:43the same don’t you however you want to
00:06:44cook whether it’s well-done whether its
00:06:46medium whether it’s pink you want it all
00:06:48to be cooked the same so what we’re
00:06:49going to do now is try to make the lamb
00:06:51and even thickness all the way across
00:06:53sort of cooked in the same time this fit
00:06:56here this fat lump of meat is actually a
00:06:59top side I’m going to cut into that and
00:07:07open it up like a book you see the idea
00:07:17is to do it really evenly in half so
00:07:20when you open it out the two sides are
00:07:21the same thickness think of it as
00:07:23opening a book in exactly the middle
00:07:25page now be careful not to cut all the
00:07:27way through because you want to cut this
00:07:28bit off you want to keep it attached the
00:07:32middle bit slightly higher than that now
00:07:35so what I’m going to do is make a few
00:07:37slashes in it it will open out a little
00:07:40bit and end up being the same height as
00:07:42that and the same for this bit here
00:07:48it’ll squash down a bit and these cuts
00:07:51help what helps marinate penetrate the
00:07:53meat so when whatever you put on it
00:07:55whether its own garlic or lemon or oil
00:07:57or pepper or spices and herbs they’ll
00:08:00penetrate the meat much better if the
00:08:02slashes in it and of course when it goes
00:08:04on the grill the heat will penetrate it
00:08:05faster and it’ll cook much more evenly
00:08:08so now the lamb is all basically the
00:08:12same thickness or it’s got slashes in
00:08:14the thicker bits to help the heat
00:08:16penetrate and it’s all going to cook at
00:08:18the same time this is what you’ve got
00:08:21from the inside the outside or one nice
00:08:28piece so it’s easy to cook on the
00:08:29barbecue you’re not fiddling around with
00:08:31bits and pieces all in one piece and
00:08:35that’s how to bone and butterfly a leg
00:08:39of lamb
00:08:41you
”