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Cut: Butterflied Lamb Leg Indian spiced lamb leg

  • Meat Lamb
  • Cut Leg

Try this fresh and tasty butterflied lamb leg for any occassion. Recipe courtesy of ABG Ambassadors Rod & Julie Leaver, Edge Hill Butchery

Ingredients

Ingredients 1 unit 5 units 10 units
Butterflied lamb leg       
Mixture      
Salt 24gr 120gr 240gr
Lime Juice 1 lime 5 limes 10 limes
Tumeric 1gr 5gr 10gr
Fenugreek leaves 8gr 40gr 80gr
Coriander 15gr 75gr 150gr
Cumin 15gr 75gr 150gr
All Spice 8gr 40gr 80gr
Coriander - fresh chopped 1/4 cup 1 cup 2 cups
Mint - chopped 1/4 cup 1 cup 2 cups
Greek Yoghurt 100gr 500gr 1kg
Ginger & Garlic past 24gr 120gr 240gr
Olive Oil 50ml 250ml 500ml

Preparation

BUTCHER – PREPARATION/METHOD

  1. Trim lamb leg and remove fat gland
  2. Score diagonally across the meat side of the leg
  3. Combine all ingredients in a tub and mix well
  4. Massage ingredients into the lamb leg
  5. Vacuum pack each leg or place on a platter in window