Leg of Lamb, Butterflied 2 kg

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.

Chef 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."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale butterflied leg of lamb is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.