About Grass-fed Leg of Lamb
Leg of lamb is a popular cut for any season. Whether butterflied or cooked whole, leg of lamb is a versatile cut that obtains a robust meaty flavor while cooking. In colder months, it’s superb for a roast, and when it warms up, it is the perfect meat component for any summer barbecue.
The cut
The main reason for opening, flattening and de-boning a butterflied leg of lamb is to speed up cooking time. Because of its uneven thickness, it is a crowd-pleasing cut, with the thinner areas becoming more caramelized and well-done and the thicker parts being tender and succulent.
How to cook
Best cooking methods – grill, roast, reverse sear
The butterflied leg can be grilled or roasted on a rack at a medium to high temperature. If choosing to roast, place the leg, cut side up on a rack in a roasting pan. If available, use the convection setting on your oven and bake at 350°F to 400°F for 15 minutes. Turn lamb skin side up and bake for approximately 15 more minutes, to the desired degree of doneness. Allow at least 20 minutes resting before carving across the grain.
When using a grill, for ease of handling the leg, run two or three large metal skewers horizontally through the leg before cooking. Barbecue the lamb over steady, low heat, turning it every 10 minutes or so, basting if you wish. A small leg may need 30-35 minutes, a larger, thicker leg will need up to 40-45 minutes. Do not overcook and remember to allow plenty of resting time before carving.
For a stunning presentation and extra flavorful results, use a bone-in leg of lamb in this recipe for Herb Crusted Leg of Lamb. This recipe for the Ultimate New Zealand Leg of Lamb uses either bone-in or butterflied leg of lamb to create a crowd-pleasing holiday roast.
