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Butterflied Leg of Lamb in Lemon & Oregano (1.3kg)
This tender Leg of Lamb has been expertly butchered and butterflied to allow for even cooking and even easier serving. Marinated in an aromatic blend of lemon and oregano to give a feel of the Med from your own home.
Serves 5-6
Subscription price
Regular price
Butterflied Leg of Lamb in Lemon & Oregano (1.3kg)
Subscription price
Regular price
Order today and get it Thursday 23rd of July.
You can pick a later date at checkout.
This tender Leg of Lamb has been expertly butchered and butterflied to allow for even cooking and even easier serving. Marinated in an aromatic blend of lemon and oregano to give a feel of the Med from your own home.
Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We only source from farmers who practice extensive, grass-based farming and ensure our sheep spend at least one season at grass to fully mature.
Lamb (92%), Oregano (2%), Lemon (1%), Rapeseed Oil.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 1095kJ |
| 263kcal | |
| Fat | 16.0g |
| of which saturates | 6.1g |
| Carbohydrates | Trace |
| of which sugars | Trace |
| Protein | 31.0g |
| Salt | 0.20g |
1. Remove the lamb from the refrigerator and let it reach room temperature for about an hour.
2. Preheat your oven to 200°C (fan 180°C) or prepare a medium-hot barbecue.
3. Place the lamb on a roasting tray or directly on the barbecue grill.
4. Roast or grill for approximately 25-30 minutes for medium-rare, turning halfway through. Adjust cooking time to your preferred doneness.
5. Aim for a core temperature of 55-60°C for medium-rare.
6. Carve against the grain into slices. The meat should be pink and juicy.