I bougth 2 pounds of boneless leg of lamb on impulse at the farmer's market. Does the fact that it's boneless mean implicitly that it's been butterflied? I'm trying to find recipes to use for it, and most seem to either call for bone-in or boneless and butterflied, and I'm not sure what to do with it! If it's not the same as butterflied, does anyone know, how I would need to adapt a recipe to be able to use it for this meat? Thanks!