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Our free-range butterflied leg of lamb is a showstopping choice for Father’s Day. We’ve removed the bone for faster, more even cooking and marinated it in your choice of Gymkhana Fine Foods’ signature blends: either their bold Tandoori or the Roasted Garlic & Chilli.
These chef-developed marinades are packed with depth and spice, designed to deliver Michelin-quality Indian flavour at home. Ideal for carving and sharing, served with grilled veg, flatbreads and yoghurt-based sauces. Choose your marinade below when adding to basket.
Weight: whole (1.8kg Min Weight).
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.
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Tandoori Marinated Lamb Ingredients: Lamb, Natural Yoghurt (Milk) , Water, White Wine Vinegar, Garlic, Ginger, Mustard Oil (Mustard), Whole Kashmiri Chillies, Vegetable Oil, Deggi Mirch, Salt, Garam Masala, Sugar, Kasoori Methi, Cornflour.
milk
mustard
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