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.
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