Leg of lamb butterflied

Butterflied leg of lamb is a cut of meat that comes from the hind leg of the lamb, carefully filleted and spread open so that it lies completely flat, like a butterfly, facilitating even cooking and preparation in recipes that require stuffing or rolling the meat.

This cut is highly valued in gastronomy for its versatility and intense flavor, ideal for roasting, barbecuing, stuffing, or prolonged marinating. Its origin is linked to Mediterranean and Middle Eastern culinary traditions, where lamb is a staple meat for festivities and traditional dishes.

In terms of its properties, the leg of lamb is an excellent source of high-quality protein, B-complex vitamins (such as B12 and niacin), and important minerals like zinc, iron, and phosphorus. It also contains healthy fats that add flavor and help retain juiciness during cooking.

In different Latin American countries, this cut may have alternative or similar names, such as boned and opened leg of lamb, fanned leg of lamb, or simply leg of lamb for roasting. However, butterflied leg is the most commonly used description to indicate that the piece has been spread open to facilitate preparation in recipes that require a large size and uniform presentation.