Greek Style Butterflied Leg of Lamb

Description

Our Greek Style Butterflied Leg of Lamb is a true crowd-pleaser, prepared with care by our butchers for effortless cooking and maximum flavour. We take a premium Australian lamb leg, remove the bone, and butterfly it open into an even thickness that cooks quickly and consistently. The lamb is then coated in our signature Greek-style marinade — a fragrant blend of herbs, garlic, lemon, and olive oil that penetrates the meat and brings the taste of a Mediterranean feast to your table.

Butterflying the leg means you get more surface area for the marinade to work into and more of that delicious charred crust when it hits the grill. The meat cooks evenly throughout, so there is no guesswork involved — just tender, juicy lamb with a golden, herb-flecked exterior.

Available in small, medium, and large sizes to suit any gathering, this cut is perfect for the BBQ, oven, or even sliced and cooked over a hot plate. Whether it is a weekend cook-up with friends or a family dinner, this butterflied lamb leg makes entertaining look effortless.

Quick Facts

• Type/Cut: Butterflied Leg of Lamb (boneless, Greek-style marinade)
• Key features: Bone removed and butterflied for even cooking; coated in a Greek-style herb and garlic marinade; Australian lamb
• Best for: BBQ, grilling, roasting, entertaining, family dinners
• Flavour/texture: Herbaceous, garlicky, and aromatic with a charred crust and tender, juicy meat
• Prep notes: Ready to cook — remove from packaging and bring to room temperature before grilling or roasting

Why You'll Love It

• Bone removed and butterflied for fast, even cooking — on the table in a fraction of the time of a traditional roast
• Our signature Greek-style marinade adds big flavour with minimal effort on your part
• More surface area means more of that beautiful charred crust everyone fights over
• Australian lamb delivers the clean, sweet flavour that makes this cut a perennial favourite
• Available in small, medium, and large sizes so you can match the cut to your crowd

Cooking Tips

• Bring the lamb to room temperature for about 30 minutes before cooking for more even results
• Grill over medium-high heat or roast at 200 C — aim for about 20-25 minutes, turning once
• Cook to medium or medium-rare for the juiciest result; use a thermometer and aim for 55-58 C internal
• Rest for at least 10 minutes under foil before slicing against the grain
• If cooking over charcoal, bank the coals to one side so you have a hot zone and a cooler zone for control
• Slice leftovers thinly and use in wraps with tzatziki, tomato, and red onion for a next-day lunch

Serving Ideas

• Serve sliced on a platter with lemon wedges, warm pita, tzatziki, and a crisp Greek salad
• Pair with lemon-roasted potatoes and garlicky green beans for a complete Mediterranean dinner
• Add Greek Style Butterflied Leg of Lamb to your next order for an effortless showstopper that feeds a crowd with flavour to spare.