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LAMB LEG BUTTERFLY PLAIN
One of the most popular outdoor meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.
Cooking the Butterflied Lamb :
Preheat the oven to 160ºC. Lightly score the inside of the thickest part of the butterflied lamb leg in a criss-cross fashion, giving the lamb a more overall thickness. Combine 2 tbsp each of chopped parsley and capers, the rind and juice of 1 lemon, and 1 tbsp olive oil, then rub over the lamb. Then season lamb with pepper and salt. Place in roasting dish, cover dish with baking paper and foil, roast for 2 hours, remove paper and foil and roast for a further 30 mins to brown lamb.
Preheat the barbeque to 200ºC (the burners should be set at medium). Place the lamb in the centre of the barbeque, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb. Close the lid and cook for 25 minutes per 500g for a medium result. Test for doneness with tongs in the thickest part. Rare is soft when pressed, medium is springy and well done is very firm. Remove lamb, cover loosely with foil, and rest lamb for 10-15 minutes before slicing. A kettle barbeque is also a great way to barbecue lamb, cooking over coals adds amazing flavour. As a general rule is about 25 heat beads in rails on each side of the barbecue. Once the beads have been lit it is important to allow them to develop to a fine ash stage before adding the lamb.
Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help!