About this cut: A butterflied lamb leg has the bone removed and the meat opened flat, allowing for even heat distribution on the grill or in the oven. The leg carries a moderate fat layer and a more muscular texture than the loin or rack, producing a fuller, more assertive flavour. It handles bold marinades well and is straightforward to carve once cooked.
Where it comes from: Sourced from Gisborne pastures on New Zealand’s North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight. Marinate for at least 2 hours, or overnight for deeper flavour. Grill over direct medium-high heat for 5 to 7 minutes per side, or roast at 200°C for 25 to 30 minutes. Rest for 10 minutes, then slice against the grain. Try it in our Marinated Butterflied Lamb recipe.
Good to know
- Halal-certified
- 100% grass-fed; pasture-raised
- Serves 4
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
Skip to content
