Chilli, Mint and Balsamic Marinated Butterflied Leg of Lamb
A succulent free-range butterflied lamb leg marinated with a vibrant blend of chilli, mint and balsamic, made fresh by our top HG chef. This tantalising joint is seriously epic on the BBQ or grill - simple cooking that gets the family together.
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 Gluten, Crustaceans, Egg, Peanut, Milk, Nuts, Mustard, Sesame, Celery, Soya, Sulphites and Molluscs.