Butterflied Lamb Leg

Name: Butterflied Lamb Leg | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 70
Price: 33.99 AUD
Availability: InStock

$33.99/kg

Butterflied Lamb Leg is a classic leg roast with the bone removed, and the meat opened flat — same rich flavour, but faster to cook and easier to carve. Sourced from grass-fed Australian lamb, it is an even thickness that grills and roasts beautifully. The flat shape soaks up marinades like nothing else, and the even cooking means no more dry edges.

Available in Greek-Style or Plain.

Sold by weight — available in Small (1 to 1.3 kg), Medium (1.3 to 1.7 kg), and Large (1.7 to 2.0 kg).

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Butterflied Lamb Leg takes a classic leg roast and makes it faster, easier, and more versatile. The bone is removed, and the meat is opened out flat — same great cut, but now an even thickness that cooks quicker and more uniformly than a traditional roast. No guesswork, no carving around a bone, just tender Australian lamb that is ready in a fraction of the time.

Sourced from grass-fed Australian lamb, the flavour is clean and rich without being heavy. The flatter shape is a gift for marinades — the surface area soaks up garlic, rosemary, lemon, or whatever you feel like throwing at it, and the even thickness means every bite gets the same hit of seasoning.

It is built for the BBQ. Lay it flat over medium heat, and you will get that smoky, charred crust while the inside stays pink and juicy. Or roast it in the oven for a low-effort centrepiece that carves into neat slices in seconds. Whether it is a casual Sunday lunch or a dinner party spread, it handles both without breaking a sweat.

Available in Greek-Style or Plain, in three sizes to suit your table.

Quick Facts

Type/Cut: Butterflied lamb leg (bone removed, opened flat)
Key features: Grass-fed Australian lamb, even thickness for uniform cooking
Best for: BBQ, grilling, oven roasting, entertaining, family meals
Flavour/texture: Rich, clean lamb flavour — tender and juicy with a beautiful charred crust from the grill
Prep notes: Takes marinades exceptionally well thanks to the flat, open shape; cook to medium-rare for best results

Why You'll Love It

Same great leg roast flavour in about half the cooking time — the butterfly cut means no bone to cook around
Grass-fed Australian lamb with a clean, rich taste that stands up to bold marinades and BBQ char
The flat shape cooks evenly from edge to centre — no more dry ends waiting for a thick middle to catch up
Carves into neat slices in seconds with no bone to navigate — faster to the table, less mess at it
Available in Greek-Style or Plain — grab the one that fits your table and the occasion

Cooking Tips

Take the lamb out of the fridge 30 minutes before cooking so it loses its chill and cooks more evenly
For the BBQ, cook over medium heat, turning once — aim for a good char on both sides while keeping the centre pink
In the oven, roast at 200°C on a rack over a tray — about 20 to 25 minutes per 500 g for medium-rare
A meat thermometer takes the guesswork out — pull it off at 58°C and let it rest; it will climb to a perfect medium-rare
Rest the lamb for at least 10 minutes under loose foil before slicing — slice against the grain for the most tender bite

Serving Ideas

Greek-style: sliced thin over a warm platter with lemon-roasted potatoes, tzatziki and a proper Greek salad
Classic roast: carved thick with roast vegetables, steamed greens and a mint sauce or rich red wine jus
BBQ spread: charred capsicum, grilled haloumi, and warm flatbreads with a garlic yoghurt dressing
Add Butterflied Lamb Leg to your next order for a faster, easier roast that delivers big on flavour.

Butcher's Tip: Score the fat cap in a crosshatch pattern before cooking. As the lamb hits the heat, the fat renders down into the scores and bastes the meat from above — you get a crisp, golden top and a juicier result without any extra effort.

Bonus Tip: The butterfly cut is all about even cooking, but the trade-off is that a boneless, flat piece of meat can dry out faster than a bone-in roast. The fix is simple: do not overcook it. Medium-rare is the sweet spot — pull it off the heat at 58°C, rest it for 10 minutes, and you will have lamb that is pink, juicy and tender right through.