Butterflied Leg of Lamb is a boned leg that is opened out (which in some ways resembles the shape or wings of a butterfly).  It is one of the quickest and easiest ways to roast or grill a larger joint of meat. In particular as the meat is thinner it will cook far more quickly than a regular lamb leg. Just ask in the shop and we can remove the bone for you.

Butterflied Leg of Lamb From Morley Butchers

Lamb quality from different farms and producers varies throughout the year depending on regional conditions that effect the grass on which the animals feed. So to ensure we have the very best to offer our customers we use a specialist supplier in London’s Smithfield Market. Whatever the time of year our supplier picks the best grass fed animals for us from around the country so you can be confident that Lamb from Morley Butchers will be excellent eating. You can see more about our lamb here >>

Ingredients for Butterflied Leg of Lamb

1 Butterflied leg of lamb from Morley Butchers (1.5kg boned will feed 8 people)
Olive Oil
Garlic cloves finely chopped
Several large sprigs of rosemary
1 lemon
Salt and pepper for seasoning

Cooking Tips for Butterflied Leg of Lamb

These tips will work well for Roasting or grilling in the oven or over the coal on your BBQ.

When you get the joint home unroll it ready for seasoning and marinade. If you are planning to use the oven rub it all over with some olive oil. Season well with some chunky sea salt and freshly ground pepper. If you are using the BBQ skip the oil as it will encourage unwanted flames which will char the meat giving a bitter burnt oil flavour

As lamb has a good firm flavour, especially later in the year this is a good joint to marinade. This will impart some extra taste and depth of flavour.

For the marinade: Squeeze over the juice of half a lemon – you can also chop and sprinkle the lemon rind for extra citrus oils. Finely chop several cloves of garlic and distribute all over the surface, push into the folds with your fingers. Sprinkle over a little cayenne pepper. Pull the leaves from the rosemary (bruise with the flat of your knife to release the oils) and again distribute over the meat.

Leave to marinade in the fridge for at least an hour but not longer than overnight.

Remove from the fridge before cooking and allow the meat to come up to room temperature

Pre-heat your oven to 220°C/gas mark 7. For your BBQ light the coals early they will be ready when white all over If possible have the coals to one side and place the meat on the opposite side.

In the oven cook the meat in a roasting tray skin side up for about 25 minutes. Remove from the oven and with a sharp knife point you can check to see if it is done to your liking with the right amount of pink. Rest covered with foil for at least 15 minutes. Don’t forget that the meat will continues to cook while resting so err on the side of underdone when you remove from the oven.

On the BBQ we suggest that you cook for about 10 minutes each side. The guidance on resting applies here too.

To serve carve the butterflied leg of lamb into slices and any juices from your chopping board will make a tasty