• Leg of Lamb, Butterflied
  • Leg of Lamb, Butterflied
  • Leg of Lamb, Butterflied
  • Leg of Lamb, Butterflied
  • Leg of Lamb, Butterflied

Leg of Lamb, Butterflied

In stock


Each leg weighs approx. 2 kg and typically serves 8

Select quantity

We currently have 12 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

A cut made for the barbecue or griddle pan. Our butchers expertly remove the bone before opening out the lamb leg to an approximately even thickness.

This technique allows even cooking over a high heat. We love a paste of crushed garlic, fresh thyme leaves, smoked paprika and olive oil rubbed all over, ideally left overnight for the flavours to penetrate.

Swaledale lambs roam free on the limestone pastures of the Yorkshire Dales; the unique wildflowers, herbs and grasses delivering layers of complex flavour.

Valentine Warner inspires:
Ultimately this is the best lamb joint for cooking over charcoal on the BBQ. Using a lid and an oven is created; essential for a more even cook and rather than the lid just being an upturned gloomy swimming pool of rainwater containing drowned insects.

Start the lamb in the part of the barbecue where the charcoal is shallow so as to be least hot. This will prevent the unnecessary flare-ups of the fat being placed over too high a heat.

In a more Mediterranean-style drier herbs such as rosemary, sage, oregano, thyme, the types you’d find on an Aegean mountainside make for a wonderful seasoning when finely chopped and abundantly mixed with fresh garlic, lemon peel and salt flakes. Dried and ground fig leaves lend their heady flavour in a most magical way.

Alternatively try lots of fresh thyme, fresh rosemary, fennel tops with smushed up anchovies, garlic, lemon juice a little red or white wine and lemon juice smeared all over once combined into a purée.

Given a Spanish treatment and ground coriander seed with smoked paprika, smashed garlic and fresh oregano will sizzle on the lamb to a wonderful accompaniment for grilled peppers with sherry vinegar and walnut oil.

A good tandoori mix is very enjoyable with companions of a blitzed green and sweetened, fresh mint and fennel seed yoghurt, a simple salad of iceberg lettuce, raw onion and tomato, some lemon wedges and good naan or buttered flat bread.


Grass-fed, heritage breed lamb

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