Butterflied Leg of Lamb 2 kg

Perfect for Barbecuing or Griddling – Grass-Fed Butterflied Leg of Lamb
A cut made for the BBQ or griddle pan, our Butterflied Leg of Lamb is expertly prepared by Swaledale's butchers. The bone is carefully removed before the leg is opened out to an even thickness, allowing for faster, more consistent cooking over high heat.

This grass-fed lamb cut is ideal for marinating — we recommend a paste of crushed garlic, fresh thyme leaves, smoked paprika, and olive oil rubbed generously over the meat, then left overnight to allow the flavours to deeply penetrate.

We also offer a Whole Leg of Lamb and Half Leg of Lamb — perfect for traditional roasts or slow cooking when the weather calls for it.

Cooking Inspiration from Chef Valentine Warner
"Ultimately, this is the best lamb joint for cooking over charcoal on the BBQ. With a lid in use, an oven is created — essential for a more even cook — rather than the lid serving merely as an upturned, gloomy swimming pool of rainwater and drowned insects.

Start the lamb over the section of the barbecue where the charcoal is shallowest, so the heat is gentler. This avoids unnecessary flare-ups from fat dripping onto overly hot coals.

For a more Mediterranean treatment, use dried herbs like rosemary, sage, oregano, and thyme — the sort found on an Aegean mountainside. Finely chop them and mix generously with garlic, lemon peel, and flaked sea salt. Dried and ground fig leaves lend a heady, magical flavour if you can find them.

Or go greener: a handful of fresh thyme, rosemary, fennel tops, smushed anchovies, garlic, lemon juice, and a dash of red or white wine, combined into a purée and rubbed liberally over the lamb.

For something more Spanish in character, try ground coriander seed, smoked paprika, garlic, and fresh oregano — all sizzling away on the lamb. It’s a perfect pairing for grilled peppers dressed in sherry vinegar and walnut oil.

A good tandoori mix is also very enjoyable — especially served with accompaniments like a blitzed green yoghurt sweetened with mint and fennel seed, a simple salad of iceberg lettuce, raw onion and tomato, lemon wedges, and some good naan or buttered flatbread."

In summer, we occasionally offer a Butterflied Leg of Hogget — a deeper-flavoured alternative with rich marbling.