: What is a "boned lamb leg"? I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the

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I tend to ensure that when boning you trim to uniform thickness.
It's important for cooking time, and to make sure that you don't get overcooked sections.
I'd drop the temp slightly, and drop the cooking time by 5 minutes. Give it 5 minutes longer to rest.
I'm not familiar with the recipe - is it a rolled leg, or BBQ'd?
If it's rolled - I wouldn't be so concerned with uniform thickness
If roasting (and it's rolled) then make sure that you don't overtrim the fat, and leave a nice 0.5cm cover over the top to stop it drying out.
Sorry - Kiwi here - we use metric ;)

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AS for butterflying - that depends on the cooking method. If you're roasting I would truss it up into a roast shape. So, back into a rolled package shape.

If you're grilling outside then I would butterfly it. I've found that on the grill (unless you have a rotisserie, which would be great here) it's better to cook it thinner so it's not too crisp on the outside, still tender on the inside, etc.

All comes down to cooking method.

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If a recipe asks for a boned piece of meat, this indeed means that the bone is removed. I think the easiest and cleanest way of doing this is just asking your butcher. As for doing it yourself, there a some videos available online, e.g. this one.

Since your meat is a bit smaller, I would suggest to lower the temperature a bit (to 340F) and leave it in the oven till you have a good internal temperature. I think it would take about 20-25 minutes, but this is just an estimate.