Just in time for Spring, this traditional cut of meat is more than enough to feed a crowd.
It’s marinated overnight in a garlic and herb paste, and butterflied to give you a boneless cut of lamb that will satisfy all meat lovers.
My big tip would be to take not of which of your guests prefer rare, and who prefers ell done. If the answer is more or less the same then you can cook it all in one go. If you have different preferences then I recommend cutting the lamb up into different chunks, and cooking each of them differently in line with who wants what.
If you want something that’s a little tougher or leaner then try swapping the lamb for goat.
Goat contains less fat content than lamb, which makes it tougher and chewier.