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PACKAGING |
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COUNTRY OF ORIGIN | UK |
Cooking Instructions for Lamb Butterfly Leg Whole:
1. Preheat your oven to 375°F (190°C).
2. Take the lamb butterfly leg whole out of the packaging and place it on a clean cutting board.
3. Season the lamb generously with salt and pepper on both sides. You can also add any other desired herbs or spices to enhance the flavor.
4. Heat a large oven-safe skillet or roasting pan over medium-high heat on the stovetop. Add a small amount of oil or butter to the pan and let it melt.
5. Carefully place the seasoned lamb butterfly leg in the hot pan, fat side down, and sear it for about 3-4 minutes until it develops a golden brown crust.
6. Flip the lamb over and sear the other side for an additional 3-4 minutes.
7. Once the lamb is seared on both sides, transfer the pan to the preheated oven. Cook the lamb for approximately 20-25 minutes per pound (450-550 grams) of meat. For example, if your lamb butterfly leg weighs 2 pounds (900 grams), it will take around 40-50 minutes to cook.
8. Insert a meat thermometer into the thickest part of the lamb without touching the bone. The internal temperature should read 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done lamb.
9. Once the lamb reaches your desired doneness, remove it from the oven and cover it loosely with foil. Allow it to rest for about 10-15 minutes to let the juices redistribute.
10. After resting, slice the lamb butterfly leg into thin, even slices and serve it hot. It pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
Note: Cooking times may vary depending on the size of the lamb butterfly leg and your desired level of doneness. Always use a meat thermometer to ensure the lamb is cooked to your preference.
INGREDIENTS | N/A | ||
ALLERGY ADVICE | N/A | ||
Nutiritional information typical values per 100g,
as sold | |
Energy | 192 kCal |
Fat | 12.1 g |
of which saturates | 6.2 g |
Carbohydrate | 2.7 g |
of which sugars | 0.4 g |
Fibre | 0.6 g |
Protein | 18.1 g |
Salt | 0.22 g |
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