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Harissa Butterflied Leg of Lamb (1.2kg)
Our Butterflied Lamb Leg is marinated in warming harissa, blending smoked paprika, garlic and citrusy coriander for a bold kick. Butterflying the leg means faster, more even cooking and no bone to work around, so it's just as at home on the barbecue as it is in the oven.
Serves 5-6
Subscription price
Regular price
Harissa Butterflied Leg of Lamb (1.2kg)
Subscription price
Regular price
Order today and get it Sunday 30th of August.
You can pick a later date at checkout.
Our Butterflied Lamb Leg is marinated in warming harissa, blending smoked paprika, garlic and citrusy coriander for a bold kick. Butterflying the leg means faster, more even cooking and no bone to work around, so it's just as at home on the barbecue as it is in the oven.
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 (97%), Harissa (3%) (Red Chilli, Garlic, Onion, Rapeseed Oil, Water, Smoked Paprika, Ginger, Salt, Ground Coriander, Citric Acid (Acidity Regulator), Cumin, Fennel Seeds).
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 1268kJ |
| 306kcal | |
| Fat | 27.0g |
| of which saturates | 12.2g |
| Carbohydrates | 2.0g |
| of which sugars | 1.0g |
| Protein | 16.0g |
| Salt | 0.28g |
1. Let lamb sit at room temperature for 1 hour (keep marinade on).
2. Do not sear—place directly in roasting tray, marinade and all.
3. Roast at 180°C (fan 160°C) for 20 minutes.
4. Lower to 150°C (fan 130°C). Continue roasting (uncovered):
Pink: 30 minutes
Just cooked: 40 minutes
Well done: 50 minutes
5. Rest, loosely covered, for 20–30 minutes.
6. Slice thinly across the grain. Expect juicy, spiced lamb with chilli, cumin, and paprika warmth.