How to Cook Butterflied Leg of Lamb Perfectly on the Barbecue

Our Free Range, Grass Fed Leg of Lamb is dry aged for 7 days. Opt for our Butterflied & Boneless variant — flared out and just waiting to be marinated and grilled to perfection on the BBQ. Sourced from Salt Marshes near Abingdon Reservoir.

Marinade for at least 3 hours or ideally overnight. Classic Mediterranean flavours let the lamb shine, with cooling tzatziki to finish.

• 2kg Butterflied & boneless Grass Fed leg of lamb, salt & cracked pepper
• Greek Marinade: 90g garlic & herb butter, 4 cloves garlic, 1 tbsp dried oregano, 1 tbsp raw honey, 2 lemons (juice and zest), 2 tbsp thick Greek yoghurt, 1 tbsp red wine vinegar, rock salt & pepper
• Tzatziki: 1 large cucumber, 3 cloves garlic (minced), 500g strained Greek yoghurt, 1 tbsp red wine vinegar, 60ml extra virgin olive oil, salt & pepper

1. The day before, combine all marinade ingredients and coat the lamb; marinade overnight
2. Bring lamb to room temperature on the day
3. Grate cucumber, squeeze dry, mix with remaining tzatziki ingredients; refrigerate
4. Fire up BBQ to 230°C; cook lamb 15 minutes one side then 10 minutes the other
5. Check internal temperature: 57°C for medium-rare
6. Rest at least 10 minutes, carve into strips and serve with tzatziki and barbecued veg

Sublime Butter Garlic & Herb | Butterflied Grass Fed Leg of Lamb | Organic Garlic