Preparing Boneless Leg of Lamb
![Fp 3 A1 Lamb1](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb1.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
1. Begin with the fattier side facing up. Using a sharp, thin knife, remove some, but not all, of the surface fat to prevent flare-ups.
![Fp 3 A1 Lamb2](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb2.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
2. Turn the leg over. Cut away any large clumps of fat.
![Fp 3 A1 Lamb3](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb3.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
3. Slide the tip of your knife under the large areas of sinew and carefully work the knife between the sinew and meat.
![Fp 3 A1 Lamb4](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb4.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
4. For slightly thicker sections of the leg, make an angled cut at the thickness you want and spread the meat open like a book.
![Fp 3 A1 Lamb5](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb5.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
5. If one section of the leg is considerably thicker than the rest, cut it off and grill it separately.
![Fp 3 A1 Lamb6](https://content-images.weber.com/legacy-technique-images/16t/fp_3A1_lamb6.jpg?fit=crop&crop=edges&w=1049&h=699&auto=compress,format)
6. In the end, you should have a leg of lamb with a relatively even thickness and one or two small sections to grill separately.