Chilled Butterflied Leg of Lamb, 1.485kg, price/portion
One of the most popular outdoor summer meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.
When the leg of lamb is ‘slash-boned’ (the opposite of tunnel-boned) and opened out, it cooks much more quickly than the full leg on the bone. But the leg with bones removed, and each sub-primal intact, is not even in thickness so it cooks a little unevenly; the thickest parts - the topside and thick flank - take longer to cook than the thinner parts. This can be an advantage to the cook who wants to serve some meat rare, some medium or well done. But if the aim is to produce evenly rare or pink meat throughout, it is best to cut the lamb before cooking to make it as even in thickness as possible. This is done by further butterfly-cutting the topside and thick flank.
Our Lamb is Halal Certified, Grass Fed, Never been Frozen, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition.
To roast - Place the leg, cut side up, on a rack in a roasting pan. Fan-bake at 180° to 200°C for 15 minutes. Turn lamb skin side uppermost and fan-bake for approximately 15 more minutes, to the desired degree of pinkness. Allow at least 20 minutes resting before carving.
To barbeque - For ease of handling on the barbecue, run two or three large metal skewers horizontally through the leg before cooking. Barbecue the lamb over steady, low heat, turning it every 10 minutes or so, basting if you wish. A small leg may need 30 to 35 minutes, a larger, thicker leg, up to 40 or 45 minutes. Do not overcook, and remember to allow plenty of resting time before carving.
|Typical values||per 100g edible portion|
From one of the world's cleanest and purest environments, our lamb is reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms on the East Coast of the North Island, which are the highly productive rolling lowlands with a mild climate. This along with the long and even growing season of the North Island, and the purity of the environment delivers an abundance of lush pasture and clean water, giving the perfect combination for consistently tender, natural lamb, full of flavour and goodness. Our lamb is sourced from private, quality-driven farmers, with sustainable farming practices, proud of their history, quality and reputation. The lambs are grass fed on open pastures and are not given any genetically modified products, absolutely no hormones or antibiotics. New Zealand Lamb has only 6% fat and has one and half times more iron than pork or chicken breast.