Butterflied Leg of Lamb

The hind leg of a Lamb, with all the bones removed. The leg is trimmed of excess fat and the meat is butterflied or sliced in a way that leaves a flatter & relatively even thickness. This is ideal for a BBQ, the butterflied Lamb is often marinaded for a few hours before cooking with garlic, herbs and seasoning and olive oil. We can prepare a shoulder in the same way (this has more fat).