Butterflied Leg of Welsh Lamb
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Monday 8th June 2015
- 1 whole leg of Welsh Lamb, bone removed and butterflied (cut through large muscle so that joint becomes flatter and of a more even thickness). Finished weight approx 1.35kg (3lb)
- 30ml (2tbsp) soy sauce
- 1 orange, rind and juice removed
- 15ml (1tbsp) Dijon mustard
- 3 cloves garlic, peeled and crushed
- 3 sprigs fresh thyme
- Fire up the BBQ, or if the British summer has struck again pre-heat the oven to Gas Mark 5, 190ºC, 375ºF.
- Either ask your butcher to butterfly the leg of lamb or, follow our step by step guide and have a go yourself.(See our butcher tips page) Take two long metal skewers and thread through the meat corner to corner. This not only holds the meat together, but believe it or not, also helps it cook.
- Place all the marinade ingredients into a large deep dish and stir well. Remember that the dish must be big enough to hold your joint of lamb.
- Now place the joint of meat into the dish and turn it to coat with marinade. Cover with cling film and place in the fridge to marinate for about 1 hour – maybe grab a cool drink while you’re there.
- The joint can be cooked on the BBQ (lidded BBQ’s are best) or you can place in a preheated oven directly onto the oven shelf with a ‘drip tray’ placed under the meat to catch juices.
- Cook for about 40-50 minutes or until centre is around 70ºC. – the thinner the lamb the quicker it will cook! Keep the delicious marinade, pour it into a small pan and boil rapidly.
- Serve with jacket potatoes and a salad of mixed leaves, chicory and orange wedges drizzled with the heated through marinade. Oh, and don’t forget to bask in the glory.