Butterflied Leg of Lamb
Open Fire cooking ~ Lean ~ easy to carve
We source all our lamb locally, these farms often rear lamb as part of a regenerative system. Therefore have a positive impact on our countryside.
We hang the lamb for a minimum of 7 days. This makes the legs tender and full of flavour.
We butterfly the leg and flatten a little to make BBQ cooking easier. We send the bones with your leg, for stock or for your dogs (fine if given raw)
Rub your leg with olive oil rosemary and garlic the place above the coals, cook gently for an hour. A good idea is to throw some fresh rosemary on the coals to create a lovely scented smoke on the lamb
Whole feeds 6-8; Half feeds 2-4.