Lamb Butterflied Leg

A boneless lamb leg opened out for fast, even cooking. Ideal for the barbecue, grill or oven, and perfect for marinades.

Cooking: Sear over high heat on the barbecue or grill, then cook over medium heat (or roast at 200°C) for 20-30 minutes, turning once, until 60-63°C in the thickest part for medium. Rest 10 minutes and slice across the grain.

Serving: Allow about 200g per person.

Priced per kg. We weigh your order when we pick it, and any difference comes off your balance at pickup.