Lamb Butterfly Leg Whole 1kg

This boneless joint of lamb leg butterflied is the very best part of the lamb leg with the shank, chump and bone removed. Delicious simply roasted ‘Low n Slow’ or barbecued, it cooks beautifully and quickly. 

This cut of lamb (leg butterflied) is tender and juicy. Even the best meat still requires expert preparation, so we work with master butchers who ensure that our lamb leg butterflied lives up to the exceptionally high standards expected with The Black Farmer.

The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Here is a delicious recipe for Greek butterflied leg of lamb:

When you marinate a butterflied lamb leg in a bold garlic/lemon/oregano Greek marinade, very good things will happen … Specifically, amazingly tender, seriously flavour-infused lamb! Excellent to grill on the BBQ, or roast in the oven.

Ingredients:

• Garlic
• oregano
• lemons
• the butterflied lamb leg
• olive oil

1. Make marinade – Mix the marinade ingredients in a large ziplock bag;
2. Marinate lamb – Add the lamb leg butterflied, massage well, then marinate for 24 hours (minimum 3 hours). Ziplock bags really are the most effective and efficient way to marinate this lamb because it keeps the meat fully enveloped with the marinade. If you prefer to use a bowl or container, increase the marinade by at least 50%, and toss once or twice during the marinating time;
3. BBQ, or stove + oven – Cook the lamb either on the BBQ (20 minutes) OR on the stove followed by finishing it in the oven (22 – 25 minutes).Stove ➔ oven: Starting on the stove and finishing in the oven is the best method for thick cuts of meat like butterflied lamb leg. If you try to cook it just using the stove, you’ll end up with a thick band of overcooked meat on the outer edges by the time the middle cooks through.On the other hand, if you try to cook it just using the oven, you won’t get much colour on the surface. Nobody wants a colourless piece of lamb!BBQ: The ideal. The heat of a BBQ is more ambient compared to the direct contact heat of a stove, so you can cook it perfectly – as you will see on the video. Plus of course, you get all those smoky extra flavours from the grilling. Got charcoal? Even better. Bonus points for you!
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4. Pull temperature = 57°C/135°F – The right time to pull the lamb off the BBQ / out of the oven for medium rare is when the internal temperature reaches 57°C/135°F. It will rise a little while resting (next step);
5. Temp rises during resting to 62°C/144°F – Resting the lamb leg butterflied is essential, to let the juices redistribute throughout the meat as it sits. If you try slicing before resting, all those juices just run everywhere!As the lamb rests, the lamb continues to cook a little more due to the residual heat. The internal temperature will rise to 62°C/144°F. This is precisely medium-rare, the optimal doneness for lamb leg so that it’s a blushing pink and beautifully juicy;
6. Plate up and serve! Put it out whole and let people carve their own slices off at the table, or you can serve it already sliced for ease of serving.

Product photography is representative only. Weights and portions will be as stated. Pack contains approximately 1 piece. 

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