Butterflied Lamb Leg

New Season Winter 2023 Lamb, pasture-raised in the happy and fertile conditions of Mangaroa Farms.

The butterflied leg is prepared from a boneless leg, by opening the leg and cutting the muscle to create a butterfly shape. This is a perfect cut for the barbecue, as a butterflied leg cooks quicker than a full lamb leg.

Marinated Roasted Leg of Lamb with Sun-Dried Tomato-Mint Vinaigrette

Serves: 25

1x 2-2.5kg leg of lamb (butterflied)

Marinade:

 - 2 Tbsp olive oil
- 1 Tsp koscher salt
- 2 Tbsp balsamic vinegar 
- 1/4 cup fresh basil, minced
- 1/4 cup fresh mint, minced
- fresh ground pepper

Vinaigrette:

 - 1/3 cup white wine vinegar
 - 2 Tsp whole grain mustard
- 1 Tsp salt
 - 1/2 Tsp sugar
 - 1/3 cup fresh mint, minced
 - 1 Tbsp sun-dried tomatoes (packed in oil) minced

Method:

1 - Combine the marinade ingredients and rub generously over the leg of lamb

2 - Cover and refrigerate overnight

3 - Preheat the oven to 230 degrees celsius.  Place the lamb in a roasting pan and bake at 230 degrees for 20 minutes.  

4 - Reduce heat to 180 degrees and continue roasting to desired doneness. Depending on the size of your roast this could take another hour or so for medium rare.  Tip: use a meat thermometer to determine whether you your meat is done to your likeness.  

5 - Transfer the lamb onto to a serving platter and let rest 10 minutes while preparing the vinaigrette 

6  - Whisk together the first 5 ingredients then add the sun-dried tomatoes, mint and plenty of fresh ground black pepper.  Now slice the lamb and spoon the vinaigrette over.  Enjoy!

ORDER CUTOFF TIME 12pm Thursdays for same week pickup.

PICKUP ONLY
Thursdays 4 - 5:30pm 
Fridays 8:30am - 12pm
Saturday 9am - 10am

108 Whitemans Valley Road, Upper Hutt.