Plain Butterflied Lamb Leg

Butterflied lamb is the easy way to roast a leg, opened out flat so it cooks quicker and more evenly than a whole bone-in piece. This one's plain with no marinade, prepacked and ready for your own rub of garlic, rosemary or just salt and pepper.

Bring it to room temperature for 30 minutes first. Sear it hard on both sides, then roast at 180°C for about 20 to 25 minutes per 500g. Pull it when the core hits 52°C to 54°C for medium-rare, or 58°C to 60°C for medium. Rest it loosely tented in foil for 10 to 15 minutes, then carve thin across the grain. Prefer the flavour already done? Try our lemon oregano butterflied lamb.