Butterflying is the technique of boning a leg of lamb or other meat with bone, so that it can lie flat with an even thickness. The meat can be opened up to lie relatively flat like a butterfly. If you are not an expert in handling sharp knives, I am sure your butcher will gladly do it for you. Butterflied and flattened chicken with bones is marinated easily and cooks very quickly. Boned meat cooks evenly and is easier to cut into portions at serving time. Butterflying also allows meat to be stuffed and rolled up. This technique can be applied to some vegetables such as bell peppers and even meaty fruits but especially to shrimp and whole chicken.