Lamb boneless butterflied leg avg 480g

SKU# FINLAMBBUTLEG

Availability: In stock

£11.95

If you’re looking for an impressive BBQ recipe, our organic butterflied leg of lamb is just the job. Succulent leg of lamb is boned in our butchery then flattened to tenderise and create an even thickness for quick and easy BBQ cooking.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Serves 3-4

Quick Overview

If you’re looking for an impressive BBQ recipe, our organic butterflied leg of lamb is just the job. Succulent leg of lamb is boned in our butchery then flattened to tenderise and create an even thickness for quick and easy BBQ cooking.


Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.


Serves 3-4

How to cook lamb boneless butterflied leg

Oven: Remove all packaging. Heat 1tblsp of oil in a frying pan over a high heat. Season the lamb with salt and pepper on both sides. Place in the frying pan and brown thoroughly on all sides. Remove the lamb and place onto a roasting tray and place in a preheated oven at 200C for 8 to 10 mins, for well-done add 5 more minutes. Leave to rest for 5 mins before carving.

BBQ: Season the lamb with salt and pepper on both sides. Place the lamb on the BBQ (coals must glowing hot). Turn regularly for 15 to 20 minutes. Leave to rest for 5 mins before carving.

Storage

Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

Organic lamb farmer

The lamb comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.

Riverford butchery

We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.