Boneless Lamb Leg

Boneless lamb leg is a whole leg with the bone removed and rolled, or butterflied on request. Boneless carves cleanly and cooks faster than bone-in, though the bone does add flavour, so it is a trade-off worth knowing. Around 25g protein per 100g cooked, lean. Roast a rolled leg at 180C for about 20 minutes per 500g for medium, resting 15 to 20 minutes before carving. Butterflied and spread flat, it drops to around 25 minutes total over a hot barbecue and takes a marinade beautifully across its larger surface. Aim for medium and no further, as lamb leg is lean enough to dry out. Stud with garlic and rosemary for a classic roast, or marinate in yoghurt and spice for the grill.