Are boneless and butterflied lamb legs the same thing?
Yes and no. A butterflied lamb leg is completely boned. That is, the bone found in the butt end of the leg (called the aitchbone), the femur (what we think of as the leg bone) and the shank are removed. Then the leg is cut along the various muscles so that it lies flat and even, making it perfect for grilling. Butterflied legs also can be found rolled and tied for roasting. You might see them sold as “boneless butterflied” or “butterflied and tied” in stores. Why not just call for a boneless lamb leg in the Spring Lamb With Rosemary, Basil and Mint recipe? Meat roasted on the bone has a better flavor. And with its shank bone intact, the whole leg is easier to hold when carving. Because the narrower shank end will roast more slowly with the bone intact, you’ll get a more consistent result. The shank also provides a more festive presentation. After all, we feast first with our eyes.
