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Mangaroa Farms

Butterflied Lamb Leg

Butterflied Lamb Leg

Regular price $103.35 NZD
Regular price Sale price $103.35 NZD
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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)


 - 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


 - 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


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.

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

108 Whitemans Valley Road, Upper Hutt.

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Resilience & Regeneration

Our veges are grown locally on our farm with no harmful sprays/chemicals inside our greenhouse, or outside in one of our classic 25m long garden beds. Happy herds of sheep, cows, and chickens are grazed in the pastures nearby, working as part of a regenerative system that nourishes the underground soil microbes, and giving back to Papatūānuku.