How to Cook Butterflied Leg of Lamb Perfectly on the Barbecue

Our Free Range, Grass Fed Leg of Lamb is a lean and succulent meat which is dry aged for 7 days to reach its full potential of unbeatable flavour.

Serve on the bone for the perfect Sunday roasting joint, ready to carve for the whole family to enjoy.

Or opt for our expertly prepared Butterflied & Boneless Grass Fed Leg of Lamb which is flared out and just waiting to be lovingly marinated and grilled to perfection on the barbecue.

We source our lamb locally from the Salt Marshes near Abingdon Reservoir, so that we can ensure it encompasses everything that TJB believes in – unrivalled ethics, quality and regenerative sustainable farming.

Our Grass Fed Leg of Lamb is a true favourite of ours and a summer staple on our barbecue menu. We know that you’re going to love it just as much as we do!

Lamb is a great meat to enjoy barbecued, as it has a rich and strong flavour that can handle the coals and smoke – which only add to its incredible taste.

Our butterflied leg of lamb has the bone removed so that it lies flat, allowing the marinade to penetrate every inch of the meat. Marinade your meat for at least 3 hours or ideally overnight, for the best taste and to further tenderise the lamb.

Classic and simple flavours of the Mediterranean allow the lamb to be star of the show, with an authentic cooling cucumber tzatziki which laps up the juicy grilled meat.

Here’s the recipe.

  

INGREDIENTS:

• 2kg Butterflied & boneless Grass Fed leg of lamb
• Salt & cracked black pepper

• 90g Sublime Butter garlic & herb
• 4 cloves Organic garlic
• 1 tablespoon dried oregano
• 1 tablespoon raw honey
• 2 unwaxed lemons – juice and zest
• 2 heaped tablespoons thick Greek yoghurt
• 1 tablespoon red wine vinegar
• Rock salt & cracked black pepper

• 1 large cucumber
• 3 cloves Organic garlic, finely minced
• 500g thick Greek yoghurt – strained
• 1 tablespoon red wine vinegar
• 60ml extra virgin olive oil
• Rock salt & cracked black pepper
  
  

METHOD:

1. The day before your barbecue, add all the marinade ingredients to a large bowl and mash together with a fork until fully combined – use your hands to slather over every surface of the meat and allow to marinade overnight
2. On the day, begin by removing your meat from the fridge and allowing it to come to room temperature
3. Next, remove the skin and seeds from the cucumber, grate and then squeeze firmly in a muslin cloth until all the moisture is removed
4. Add the cucumber to a bowl along with the remaining tzatziki ingredients and combine well with a spoon until thick and saucy, then cover and pop into the fridge
5. Fire up the barbecue to a high heat of at least 230C then cook your butterflied leg of lamb for 15 minutes on one side, then for another 10 minutes on the other side
6. Use a thermometer to check the internal temperature of the meat, we’re aiming for around 57C for medium rare
7. Once perfectly charred and thoroughly cooked, transfer the lamb to a board and allow to rest for at least 10 minutes to lock in its amazing juices
8. Carve into generous strips and serve your lamb with a hearty dollop of fresh tzatziki and some barbecued veg skewers - then enjoy!