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Turkish Butterflied Lamb Leg (1.2kg)
Our expert butchers have removed all bones from this joint, allowing the meat to lie flat which helps to ensure even cooking and easier carving. We've prepared this Lamb Leg with an authentic Turkish style marinade, courtesy of The Kebab Club. A fragrant balance of sweet red peppers with punchy chilli and garlic.
Serves 5-6
Subscription price
Regular price
Turkish Butterflied Lamb Leg (1.2kg)
Subscription price
Regular price
Order today and get it Thursday 16th of July.
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Our expert butchers have removed all bones from this joint, allowing the meat to lie flat which helps to ensure even cooking and easier carving. We've prepared this Lamb Leg with an authentic Turkish style marinade, courtesy of The Kebab Club. A fragrant balance of sweet red peppers with punchy chilli and garlic.
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%), Turkish Marinade (3%) (Roasted Red Peppers, Rapeseed Oil, Garlic, Cider Vinegar, Paprika, Salt, Lemon Concentrate, Black Pepper, Oregano, Cumin & Dried Rosemary).
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.