You are reading a single comment by @CYOA and its replies.
Click here to read the full conversation.
-
Yep, took all the meat off and not just butterflied (i.e. remained whole) but cut down to individual muscles of similar size. In fact I'd say depending on your confidence with a whopping great joint of meat that butchering it like that may make sense if you don't have a probe thermometer as it's easier to keep an eye on how well done the meat is on smaller chunks.
CYOA
So you took the meat off the bone then bbq?
Marimade soumds good. Amngoing to keep to basics first time of the below.
://www.weberbbq.co.uk/recipe/barbecued-leg-of-lamb-with-garlic-rosemary/
Wish I'd bought the thermometer as @Aroogah suggested but next time i get paid its on the list