Lamb Leg, Butterflied (600g)

£9.99
(£1.67 per 100g)

This free range lamb leg is laid out flat. Like a butterfly, you could say. It's a boneless cut and makes a cracking barbecue piece for 2-3 people. In the winter months, it's best to stay warm and grill it instead.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Storage & prep

Butterflied lamb is best on the barbecue - cook it over a fairy low heat for roughly 20 minutes each side, but keep checking it all the time in case it dries out. Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking. Never re-freeze meat that has been thawed from frozen, and always thoroughly wash chopping boards, utensils, kitchen surfaces and hands after touching raw meat.

Turn it into one of these

Butterflied Leg of Lamb with Minty New Potatoes

45 mins

2-3 people

Lamb Leg, Butterflied (600g)

Turn it into one of these

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