"If you ask your butcher to butterfly a leg of lamb you can't go wrong. [It's] much easier than carving around the bones when you cook it whole." Chef Michael Costa's advice highlights the benefit of butterflying lamb for even cooking.
"When you butterfly a leg of lamb, you must remove the aitchbone and the thigh bones. This technique ensures that marinades are absorbed quickly and evenly, enhancing the overall flavor." Chef Costa emphasizes the importance of this preparation method.
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