Butterflied Leg of Lamb in Thyme & Olive Oil (1.2kg)
This cut has been boned and butterflied by our expert butchery team before being marinated in thyme and garlic, salt and pepper and a splash of olive oil for 48 hours. We can’t tell you just how delicious it is; the marinade really does increase the tenderness of the meat and intensify it’s flavours, and when roasted (or barbecued) the fat disappears through, leaving an easy to carve joint that really will melt in your mouth. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the lamb leg from the fridge one hour prior to cooking to reach room temperature. 2. Preheat your
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