Butterflied Leg of Lamb

Butterflied Leg of Lamb (using loin cuts) is a succulent, open-faced roast where the tender loin portion of the lamb leg is butterflied (split and flattened) for even cooking and maximum flavor. It's typically seasoned with herbs like rosemary and garlic, then grilled or roasted to a perfect medium-rare. This preparation is a hallmark of Mediterranean and Middle Eastern cuisines, celebrated for its rich, savory taste and elegant presentation.

🍽️ Nutrition at a glance

This dish is high in protein and healthy fats, providing a substantial amount of iron, zinc, and B vitamins, particularly B12. A typical serving contains roughly 400-500 calories, depending on the cut's fat content and added seasonings.

Nutrition breakdown

Calories	430 kcal
Protein	35 g
Carbs	0 g
Fat	32 g
Fiber	0 g
Sugar	0 g
Sodium	85 mg
Vitamin B12	2.5 µg
Zinc	4.5 mg
Iron	2.2 mg
Selenium	35 µg
Phosphorus	250 mg
Niacin (B3)	8 mg
Potassium	380 mg
Vitamin B6	0.3 mg

Per 1 serving (170 g) · estimated, varies by recipe

💡 What's interesting

Culturally, butterflying the loin cut is a technique that transforms a thick, dense roast into a quicker-cooking centerpiece, making it ideal for festive gatherings. Nutritionally, lamb loin is one of the most tender and lean cuts from the leg, offering a more delicate flavor and texture compared to the shank or shoulder.