Grass Fed Butterflied Leg of Lamb
Ideal cut for the BBQ, flavourful & moreish. Read more
Why we love this
Encompassing all of the flavour of our traditional leg of lamb on the bone but with the added ability to cook speedily. Our Butterflied Leg of Lamb is the ideal cut to cook on the BBQ.
We grow our lamb slowly, only ever feeding a diet of grass for the entirety of their lives, they take a little longer to finish and so, are classed as Hogget. The maturity of our Hogget creates a richer depth of flavour and marbling than you find in younger lamb.
Grass Fed Lamb
Preheat the oven to 180C. Place the boneless lamb in a roasting dish.
(For best results use a dial meat thermometer with the point in the centre of the joint and the dial facing out of the oven)
Roast for 20 minutes per 500g.
You are aiming for an internal temperature of 55C.
Remove from oven, place on a carving board and allow to rest at room temperature for 20 minutes. The temperature will rise whilst resting and the joint should be blushing pink when you carve.
Butterflied Leg of Lamb, Ewes Curd & Asparagus
The earthy flavour of our slow-grown hogget works so well with the smokey char of cooking over fire. Combine this with the freshness of curd, preserved lemon and new season asparagus. A perfect Spring meal.
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