Lamb Leg Boneless
Size: 3 - 4 KG
Butterflied leg of lamb is simply a leg with the bones removed and then cut flat to promote quick and more even cooking. It can be easily grilled or stuffed, rolled, tied and roasted. Or, cut into thin strips for lamb fajitas, wraps or sandwiches.
Preheat oven to 425 degrees F. In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 15 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic. Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper