Marinated Butterflied Leg of Lamb
A whole butterflied leg of lamb, marinated to order in your choice of our marinades. Will serve 6-8 as a generous main course or up to 14 as part of a barbecue feast with other meats.
CHIMICHURRI: Parsley, mint and oregano pepped up with garlic, lemon, red wine vinegar and a hint of chilli.
JERK: A lively blend of fresh spring onions, lime, scotch bonnet and garlic with the essential dose of brown sugar, allspice and dried thyme.
LEMON & HERB: A crowd-pleasing mix of fresh lemon juice and zest, parsley, thyme, rosemary and garlic.
PERI-PERI: All the essentials for a cheeky dinner, including red chilli, red pepper, garlic, lemon, and dried oregano.
SHAWARMA: A warming, fragrant mix of ground coriander, black pepper, cumin, cardamom, cayenne pepper and smoked paprika.
Shawarma shown in image.
Average weight 2 – 2.1Kg.
£74.50
A cut that requires indirect heat for a lower and slower cook – ideally suited to a barbecue with a lid. Remove the meat from the packaging, shake off any excess marinade and allow to come to room temperature. Get your barbecue going and once the coals are glowing, push them to one side. Place the lamb onto the grill away from the coals and allow it to slowly cook with the lid down for 50-60 minutes – turn regularly to ensure it doesn’t catch and to check the temperature. For blushing pink, the internal temperature should be 55°C – cook to 60°C if you prefer it a little more ‘done’. Remove, cover loosely in foil and allow to rest for at least 20 minutes before slicing.
If the weather isn’t looking promising, you can also pop in the oven at 180°C for 1 hour 10 minutes or until the internal temp is 55°C for lovely blushing pink meat.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
