How To – bone and butterfly a leg of lamb

hi I’m Pete from Jamie’s food team and

hi I’m Pete from Jamie’s food team and today I’m going to show you how to bone

today I’m going to show you how to bone

today I’m going to show you how to bone and butterfly a leg of lamb now this is

and butterfly a leg of lamb now this is

and butterfly a leg of lamb now this is the lamb the way

I’ve got a nice chopping board here with

I’ve got a nice chopping board here with a cloth under it so that it won’t move a

a cloth under it so that it won’t move a

a cloth under it so that it won’t move a bite which is really important when you

bite which is really important when you

bite which is really important when you start chopping because you want boards

start chopping because you want boards

start chopping because you want boards stay in one place so that you don’t cut

stay in one place so that you don’t cut

stay in one place so that you don’t cut yourself now the end of this here I’m

yourself now the end of this here I’m

yourself now the end of this here I’m just going to take off there’s sometimes

just going to take off there’s sometimes

just going to take off there’s sometimes another bone on here called the H bone

another bone on here called the H bone

another bone on here called the H bone that’s been taken off today

that’s been taken off today

that’s been taken off today but if it’s there you can ask your

but if it’s there you can ask your

but if it’s there you can ask your butcher to take that off for you you can

butcher to take that off for you you can

butcher to take that off for you you can actually ask your butcher to do this

actually ask your butcher to do this

actually ask your butcher to do this whole thing for you

whole thing for you

whole thing for you if you like but if you want to have a go

if you like but if you want to have a go

if you like but if you want to have a go yourself it’s really not that difficult

yourself it’s really not that difficult

yourself it’s really not that difficult this is the leg there’s only really two

this is the leg there’s only really two

this is the leg there’s only really two bones in here the bone goes from here to

bones in here the bone goes from here to

bones in here the bone goes from here to here and there’s what knuckle in the

here and there’s what knuckle in the

here and there’s what knuckle in the middle like that which is the lounge

middle like that which is the lounge

middle like that which is the lounge knee so the bone goes up like that and

knee so the bone goes up like that and

knee so the bone goes up like that and like that so really what we’ll do we

like that so really what we’ll do we

like that so really what we’ll do we just cut into the lamb and excavate the

just cut into the lamb and excavate the

just cut into the lamb and excavate the bone take it out and then we’ll have the

bone take it out and then we’ll have the

bone take it out and then we’ll have the meat boneless ready to butterfly so the

meat boneless ready to butterfly so the

meat boneless ready to butterfly so the best knife to do this with its a boning

best knife to do this with its a boning

best knife to do this with its a boning knife this is the way it looks not

knife this is the way it looks not

knife this is the way it looks not everyone has this knife at home a

everyone has this knife at home a

everyone has this knife at home a specially shaped to help you cut meat

specially shaped to help you cut meat

specially shaped to help you cut meat it’s really rigid so it’s hard to bend

it’s really rigid so it’s hard to bend

it’s really rigid so it’s hard to bend which is great for cutting through meat

which is great for cutting through meat

which is great for cutting through meat and scraping against bone but if you

and scraping against bone but if you

and scraping against bone but if you don’t have one of those just a small

don’t have one of those just a small

don’t have one of those just a small sharp knife will do the trick so that’s

sharp knife will do the trick so that’s

sharp knife will do the trick so that’s a paring knife and it’s got a rigid

a paring knife and it’s got a rigid

a paring knife and it’s got a rigid blade so it doesn’t Bend very easily and

blade so it doesn’t Bend very easily and

blade so it doesn’t Bend very easily and we’re going to have a go with this today

we’re going to have a go with this today

we’re going to have a go with this today I’m going to make a cut from the knee

I’m going to make a cut from the knee

I’m going to make a cut from the knee which is this bit here up to the tip of

which is this bit here up to the tip of

which is this bit here up to the tip of the bone sticking out so just imagine

the bone sticking out so just imagine

the bone sticking out so just imagine where the bone will be and make you cut

where the bone will be and make you cut

where the bone will be and make you cut down to it now you can see the knee and

down to it now you can see the knee and

down to it now you can see the knee and you can see the top of the bone here so

you can see the top of the bone here so

you can see the top of the bone here so you know where to cut open the lamb up

you know where to cut open the lamb up

you know where to cut open the lamb up like that and with a couple of cuts it’s

like that and with a couple of cuts it’s

like that and with a couple of cuts it’s quite easy to find the bone and there is

quite easy to find the bone and there is

quite easy to find the bone and there is there you can see that’s it in there

there you can see that’s it in there

there you can see that’s it in there and really only do is cut around it one

and really only do is cut around it one

and really only do is cut around it one thing to remember is always keep your

thing to remember is always keep your

thing to remember is always keep your fingers behind where you’re cutting

fingers behind where you’re cutting

fingers behind where you’re cutting never put your fingers in stop cutting

never put your fingers in stop cutting

never put your fingers in stop cutting like that I know it sounds obvious but

like that I know it sounds obvious but

like that I know it sounds obvious but when you get really involved in it and

when you get really involved in it and

when you get really involved in it and you concentrate on it it’s quite easy to

you concentrate on it it’s quite easy to

you concentrate on it it’s quite easy to do something stupid so always keep your

do something stupid so always keep your

do something stupid so always keep your hand behind the knife so if it slips the

hand behind the knife so if it slips the

hand behind the knife so if it slips the worst you’re going to do is make it

worst you’re going to do is make it

worst you’re going to do is make it cutting the meat but not your finger

cutting the meat but not your finger

cutting the meat but not your finger seeing the more you go the more you

seeing the more you go the more you

seeing the more you go the more you can’t the more you expose the bone until

can’t the more you expose the bone until

can’t the more you expose the bone until you’ve got a lot of it open like that

you’ve got a lot of it open like that

you’ve got a lot of it open like that you see then you were underneath the

you see then you were underneath the

you see then you were underneath the bone free it like this but then don’t

bone free it like this but then don’t

bone free it like this but then don’t worry it’s a bit ragged you can trim

worry it’s a bit ragged you can trim

worry it’s a bit ragged you can trim that up later and you see now bones

that up later and you see now bones

that up later and you see now bones start to come out there you go

start to come out there you go

start to come out there you go okay no next we start to loosen the meat

okay no next we start to loosen the meat

okay no next we start to loosen the meat around the edge there we go

around the edge there we go

around the edge there we go taste a little couple of try sometimes

taste a little couple of try sometimes

taste a little couple of try sometimes for you finding the right bit so as you

for you finding the right bit so as you

for you finding the right bit so as you can see now you’ve got the bone here

can see now you’ve got the bone here

can see now you’ve got the bone here this bit here is called the shank we’re

this bit here is called the shank we’re

this bit here is called the shank we’re not going to use this bit of meat today

not going to use this bit of meat today

not going to use this bit of meat today on the grill it’s quite a tough bit of

on the grill it’s quite a tough bit of

on the grill it’s quite a tough bit of meat and it’s it’s actually much better

meat and it’s it’s actually much better

meat and it’s it’s actually much better for long still cooking so what I do with

for long still cooking so what I do with

for long still cooking so what I do with this is just cut it off wrap it up put

this is just cut it off wrap it up put

this is just cut it off wrap it up put it in the fridge and save it for a SKU

it in the fridge and save it for a SKU

it in the fridge and save it for a SKU or SKU lamb shanks or something like

or SKU lamb shanks or something like

or SKU lamb shanks or something like that but it’s not much use to us today

that but it’s not much use to us today

that but it’s not much use to us today so I’ll cut it off another two bits of

so I’ll cut it off another two bits of

so I’ll cut it off another two bits of meat this is the main bit of meat we’re

meat this is the main bit of meat we’re

meat this is the main bit of meat we’re going to slash and butterfly and here

going to slash and butterfly and here

going to slash and butterfly and here here’s your two bones and this is the

here’s your two bones and this is the

here’s your two bones and this is the shank

so if you find where the joint is

so if you find where the joint is why is there cut off there you go

why is there cut off there you go

why is there cut off there you go this is a nice bone for sticking as a

this is a nice bone for sticking as a

this is a nice bone for sticking as a trivet when you’re roasting your leg of

trivet when you’re roasting your leg of

trivet when you’re roasting your leg of lamb I mean you’re not going to roast it

lamb I mean you’re not going to roast it

lamb I mean you’re not going to roast it this time but next time it might be

this time but next time it might be

this time but next time it might be great to chuck that in the train as well

great to chuck that in the train as well

great to chuck that in the train as well so wrap it up and cling film put it to

so wrap it up and cling film put it to

so wrap it up and cling film put it to one side put it in the freezer and

one side put it in the freezer and

one side put it in the freezer and you’ll be really glad you did next time

you’ll be really glad you did next time

you’ll be really glad you did next time you roast a leg of lamb this is the

you roast a leg of lamb this is the

you roast a leg of lamb this is the shank so you can wrap that in cling film

shank so you can wrap that in cling film

shank so you can wrap that in cling film stick it in the freezer and once you

stick it in the freezer and once you

stick it in the freezer and once you have three or four of them you can cut

have three or four of them you can cut

have three or four of them you can cut them off with a nice slow lamb shanks to

them off with a nice slow lamb shanks to

them off with a nice slow lamb shanks to you delicious

you delicious

you delicious okay this is the main piece of meat from

okay this is the main piece of meat from

okay this is the main piece of meat from the leg of lamb and you can you know you

the leg of lamb and you can you know you

the leg of lamb and you can you know you can put it together quite easily and see

can put it together quite easily and see

can put it together quite easily and see where the bone Wars where the shank was

where the bone Wars where the shank was

where the bone Wars where the shank was and really all we want to do is open it

and really all we want to do is open it

and really all we want to do is open it out and make it stay opened out if you

out and make it stay opened out if you

out and make it stay opened out if you just put it like this on the grill when

just put it like this on the grill when

just put it like this on the grill when it gets hot it will curl up again and it

it gets hot it will curl up again and it

it gets hot it will curl up again and it won’t cook properly so if you open it

won’t cook properly so if you open it

won’t cook properly so if you open it out and then butterfly it it means that

out and then butterfly it it means that

out and then butterfly it it means that when it goes on the grill it’ll stay

when it goes on the grill it’ll stay

when it goes on the grill it’ll stay that shape and that’s what you want that

that shape and that’s what you want that

that shape and that’s what you want that means that cook nice and evenly so first

means that cook nice and evenly so first

means that cook nice and evenly so first thing if you see any big lumps of fat

thing if you see any big lumps of fat

thing if you see any big lumps of fat see like this bit here you just just

see like this bit here you just just

see like this bit here you just just take that off and also you’d only cut

take that off and also you’d only cut

take that off and also you’d only cut all of that off because that’s actually

all of that off because that’s actually

all of that off because that’s actually quite a good thing in me helps it stay

quite a good thing in me helps it stay

quite a good thing in me helps it stay moist as it’s cooking it’s got great

moist as it’s cooking it’s got great

moist as it’s cooking it’s got great flavor so don’t trim all the fat just

flavor so don’t trim all the fat just

flavor so don’t trim all the fat just any big lumps that you see they use bits

any big lumps that you see they use bits

any big lumps that you see they use bits okay

okay

okay still a bit of fat on but that’s good

still a bit of fat on but that’s good

still a bit of fat on but that’s good I’m going to get rid of these scraps and

I’m going to get rid of these scraps and

I’m going to get rid of these scraps and here’s your leg of lamb already it’s

here’s your leg of lamb already it’s

here’s your leg of lamb already it’s sitting better laying out a bit better

sitting better laying out a bit better

sitting better laying out a bit better and it’s less likely now to curl up but

and it’s less likely now to curl up but

and it’s less likely now to curl up but the next stage is to make sure that it

the next stage is to make sure that it

the next stage is to make sure that it cooks evenly it needs to be the same

cooks evenly it needs to be the same

cooks evenly it needs to be the same kind of thickness because if you look at

kind of thickness because if you look at

kind of thickness because if you look at this lamb now if you look at it side on

this lamb now if you look at it side on

this lamb now if you look at it side on you’ll see that this bits one height

you’ll see that this bits one height

you’ll see that this bits one height this bits another height and this was

this bits another height and this was

this bits another height and this was even higher so there’s three different

even higher so there’s three different

even higher so there’s three different heights here of lamb and of course when

heights here of lamb and of course when

heights here of lamb and of course when you put on a BBQ this is where the first

you put on a BBQ this is where the first

you put on a BBQ this is where the first fit to be

fit to be

fit to be this will be the second bit to be cooked

this will be the second bit to be cooked

this will be the second bit to be cooked and there’s to be the third bit to be

and there’s to be the third bit to be

and there’s to be the third bit to be cooked because it takes so long for the

cooked because it takes so long for the

cooked because it takes so long for the heat to rise through the meat and that’s

heat to rise through the meat and that’s

heat to rise through the meat and that’s not ideal because you want it all really

not ideal because you want it all really

not ideal because you want it all really the same don’t you however you want to

the same don’t you however you want to

the same don’t you however you want to cook whether it’s well-done whether its

cook whether it’s well-done whether its

cook whether it’s well-done whether its medium whether it’s pink you want it all

medium whether it’s pink you want it all

medium whether it’s pink you want it all to be cooked the same so what we’re

to be cooked the same so what we’re

to be cooked the same so what we’re going to do now is try to make the lamb

going to do now is try to make the lamb

going to do now is try to make the lamb and even thickness all the way across

and even thickness all the way across

and even thickness all the way across sort of cooked in the same time this fit

sort of cooked in the same time this fit

sort of cooked in the same time this fit here this fat lump of meat is actually a

here this fat lump of meat is actually a

here this fat lump of meat is actually a top side I’m going to cut into that and

top side I’m going to cut into that and

top side I’m going to cut into that and open it up like a book you see the idea

open it up like a book you see the idea

open it up like a book you see the idea is to do it really evenly in half so

is to do it really evenly in half so

is to do it really evenly in half so when you open it out the two sides are

when you open it out the two sides are

when you open it out the two sides are the same thickness think of it as

the same thickness think of it as

the same thickness think of it as opening a book in exactly the middle

opening a book in exactly the middle

opening a book in exactly the middle page now be careful not to cut all the

page now be careful not to cut all the

page now be careful not to cut all the way through because you want to cut this

way through because you want to cut this

way through because you want to cut this bit off you want to keep it attached the

bit off you want to keep it attached the

bit off you want to keep it attached the middle bit slightly higher than that now

middle bit slightly higher than that now

middle bit slightly higher than that now so what I’m going to do is make a few

so what I’m going to do is make a few

so what I’m going to do is make a few slashes in it it will open out a little

slashes in it it will open out a little

slashes in it it will open out a little bit and end up being the same height as

bit and end up being the same height as

bit and end up being the same height as that and the same for this bit here

that and the same for this bit here

that and the same for this bit here it’ll squash down a bit and these cuts

it’ll squash down a bit and these cuts

it’ll squash down a bit and these cuts help what helps marinate penetrate the

help what helps marinate penetrate the

help what helps marinate penetrate the meat so when whatever you put on it

meat so when whatever you put on it

meat so when whatever you put on it whether its own garlic or lemon or oil

whether its own garlic or lemon or oil

whether its own garlic or lemon or oil or pepper or spices and herbs they’ll

or pepper or spices and herbs they’ll

or pepper or spices and herbs they’ll penetrate the meat much better if the

penetrate the meat much better if the

penetrate the meat much better if the slashes in it and of course when it goes

slashes in it and of course when it goes

slashes in it and of course when it goes on the grill the heat will penetrate it

on the grill the heat will penetrate it

on the grill the heat will penetrate it faster and it’ll cook much more evenly

faster and it’ll cook much more evenly

faster and it’ll cook much more evenly so now the lamb is all basically the

so now the lamb is all basically the

so now the lamb is all basically the same thickness or it’s got slashes in

same thickness or it’s got slashes in

same thickness or it’s got slashes in the thicker bits to help the heat

the thicker bits to help the heat

the thicker bits to help the heat penetrate and it’s all going to cook at

penetrate and it’s all going to cook at

penetrate and it’s all going to cook at the same time this is what you’ve got

the same time this is what you’ve got

the same time this is what you’ve got from the inside the outside or one nice

from the inside the outside or one nice

from the inside the outside or one nice piece so it’s easy to cook on the

piece so it’s easy to cook on the

piece so it’s easy to cook on the barbecue you’re not fiddling around with

barbecue you’re not fiddling around with

barbecue you’re not fiddling around with bits and pieces all in one piece and

bits and pieces all in one piece and

bits and pieces all in one piece and that’s how to bone and butterfly a leg

that’s how to bone and butterfly a leg

that’s how to bone and butterfly a leg of lamb

of lamb

of lamb you