A butterflied Leg of lamb on the barbecue is probably one of the nicest, easiest and generous cuts to barbecue.
We have not marinated these cuts, instead, we have entrusted you the home cooks to do so as you please!
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
This is not a whole leg of lamb. Average weight 1.3-1.5 kg
Our Recommended Cooking Instructions:
- Bring the leg to room temperature and cut shallow slashes across the lamb’s outer fat.
- Meanwhile finely crush some Garlic, Rosemary and mix with Salt, Black Pepper, Lemon Juice and Dijon Mustard
- Rub the mix over the lamb
- Cook directly over the hot coals and leave for a few minutes to get some colour. Flip the lamb over to colour the other side.
- Subsequently, now place on the indirect side of the barbecue for around 20 minutes turning occasionally.
- Rest for 15 minutes
Try next… If you still fancy some of Yorkshire’s Finest Lamb why not try our fantastic Yorkshire’s Finest 21 Day Himalayan Salt Aged Carvery Cut Leg of Lamb
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