Skip to main content

Lemon, Garlic & Rosemary Marinated Butterflied Leg of Lamb


Butterflied lamb leg marinated in rosemary, garlic, lemon peel and olive oil. Zesty and delicious, this marinade is ideal for grilling.


Please note, this product requires 48 hours notice.

Oven: Pre heat the oven to 200°C. Cook the lamb for 45-55 minutes, rest for at least 15 minutes before carving.

BBQ: Cook lamb over medium heat on the BBQ turning every 4-5 minutes for a total of 25 minutes. Wrap well in baking paper and foil, rest for at least 15 minutes before carving. Ideal core temperature for medium rare is 58-60°C.

Our lamb is free range and comes from Launceston in Cornwall. Our most common breed is a Suffolk Texel cross. These animals have been reared in the West Country, to the highest welfare standards.

Allergen Advice: For Allergens, including cereals containing gluten, see highlighted ingredients. Also may contain Crustaceans, Egg, Peanut, Milk, Nuts, Mustard, Sesame, Celery, Soya, Sulphites and Molluscs.

Ingredients: Boneless lamb shoulder, lemon peel, garlic, rosemary, olive oil