Home Cooking

Lamb - to butterfly or not?

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Lamb - to butterfly or not?

James | May 4, 2005 12:06 PM

Single guy who was 'volunteered' to cook Mother's Day dinner for the family (5 people)... Leg of lamb has been requested. Googling produced more info than I can process. I did settle on a mustard/rosemary coating from Julia, and an internal temp of 140 seems to be preferred. But I need advice regarding preferences for bone-in, semi-boned(?) or butterflied. And if the latter, rolled/tied or flat? BTW -I don't have access to a grill. Any and all advice will be greatly appreciated!

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