Butterflied & Roasted Boneless Leg of Lamb Roulade

Transform a boneless leg of lamb into an impressive BBQ centrepiece with Andy Groneman. In this step-by-step tutorial, you'll learn how to butterfly the leg to maximise surface area, create a flavour-packed roulade filling, tie the roast for even cooking, and smoke it low and slow until perfectly tender.

Andy shares practical BBQ tips, including trimming for better bark development, choosing binders and seasonings, and achieving the ideal medium doneness. Finished with a short rest and sliced against the grain, this lamb roulade delivers exceptional flavour and tenderness in every bite.

Whether you're a chef looking for menu inspiration or a BBQ enthusiast wanting to elevate your lamb cookery, this technique showcases the versatility and value of the Australian boneless leg of lamb.