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 bone.
What exactly is meant by "boned"? Does this mean the bone is removed? If so, how do I go about removing the bone from the steak I have, and should I butterfly it?
Also, the recipe recommends cooking for 25 mins at 350F after browning, but the piece I bought is 1.2kg with the bone in, so likely closer to 1kg with it removed. How should I adjust cooking time?