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Lamb Leg Butterflied – Grass-Fed | New Zealand | 1kg
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New Zealand butterflied lamb leg from Integrated Foods, 1kg. FIANZ Halal certified. Boned and opened flat for even heat: marinate, then grill or roast over medium-high heat. Try our Marinated Butterflied Lamb recipe for inspiration.
Description
About this cut:
New Zealand butterflied lamb leg from Integrated Foods, Gisborne, NZ, farmed free-range and grass-fed. Boned and opened flat, allowing for even heat distribution on the grill or in the oven. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Marinate for at least 2 hours. Grill over medium-high heat for 20 to 25 minutes, turning once, or roast in a 200 degrees Celsius oven for 25 to 30 minutes. Rest for 10 minutes before slicing across the grain. Try our Marinated Butterflied Lamb recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 1kg per piece; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this butterflied lamb leg is Halal certified under FIANZ, New Zealand's national Halal certifying body. Supplied by Integrated Foods from the Gisborne region, the lamb is farmed free-range and grass-fed with no added hormones. The 1kg piece is blast frozen at source before shipping to Singapore.
It is not required, but the leg benefits from at least 2 hours in a marinade. Its flat, open surface, created by boning and butterflying, absorbs seasoning more evenly than a whole leg and helps prevent the outer edges from drying out on a hot grill.
Our marinated butterflied lamb recipe uses a herb and garlic marinade for at least 2 hours before grilling, matching this cut's flat shape and quick cook time. Grill over medium-high heat for 20 to 25 minutes, turning once, or roast at 200 degrees Celsius for 25 to 30 minutes.
Butterflying means the bone is removed and the leg is opened flat, which lets it cook more evenly on a grill or in the oven than a whole, bone-in leg. A whole leg needs a lower, longer roast to cook through; this 1kg butterflied piece is ready in 25 to 30 minutes.
Rest it for 10 minutes after grilling or roasting before slicing across the grain. This lets the juices redistribute through the meat rather than running out onto the board. Slicing too soon, straight off the heat, produces a drier result even when the cooking itself was correct.
