I've done this in the past, but boned and butterflied the joint first to give it an even thickness. Boning it is simplicity itself with a wee bit of care: you just need to locate both ends of the bone and cut through the meat following the line of the bone. Once you start you'll see exactly where to cut. Then just lay the meat out and make further cuts to butterfly it out into one large piece of (almost) even thickness. ANd just treat is a a steak, as 75 says.
If you've got your heart set on serving it on the bone, then wrapped in foil and roasted before flashing it over the coals is the way to go in my book. My mouth's watering at the thought, regardless
Yes, this is how I have done it for years. lovely.Experimented with both slow and fast - not enough fat in it in my opinion for slow cooking and the meat just dries out - especially on a BBQ when you can't cover it. Best way I've found is to bone and butterfly the haunch then treat it as a massive steak. Maybe marinade in garlic, olive oil and rosemary first but serve pink.
I'm going to try and BBQ a Roe haunch (bone in) on saturday. Has anyone tried this and have any advice?
Thanks for the input. I hadn't thought of just finishing it on the BBQ. I have seen a recipe for the boned and butterflied option just not sure if my butchery skills are up to it.