Focus on Scotch Lamb PGI cuts, joints and offal: boneless leg of lamb - butterfly

The Staff Canteen



Prepared from the whole Scotch leg of Lamb, boneless and opened out into a large sheet, the knuckle is then removed. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on size of carcase.

Approximate yield

Depends on size of carcase. Approx 2.5 kg


All the bones, internal pockets of fat and any internal glands and gristles are removed. The leg is opened out by following the natural muscle seams between the topside and the thick flank.


May be roasted or bbq’d. Can be further prepared into individual muscles.

Cooking techniques

Grill Oven Fry Stew

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: boneless leg of lamb - butterfly
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The Staff Canteen

The Staff Canteen

Editor 23rd November 2016

Focus on Scotch Lamb PGI cuts, joints and offal: boneless leg of lamb - butterfly