Australian Butchers' Guild
- Meat Lamb
- Cut Leg
This lamb is full of surprises. Carve it to reveal the wonderful seasoning of olives and feta.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | Boneless | 1.2kg | 4.8kg | 12kg |
| Soft Feta | Crumbled | 100g | 400g | 1kg |
| Olives | Chopped | 50g | 200g | 500g |
| Olive Oil | 20g | 80g | 200g | |
| Garlic | Crushed | 10g | 40g | 100g |
| Flat Leaf Parsley | Chopped | 10g | 40g | 100g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Sea Salt | Flakes | 1g | 4g | 10g |
| Oregano | Dried | 0.2g | 0.8g | 2g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine feta, olives, oil, garlic and parsley. Place lamb skin side down. Roll feta mixture and place along length of lamb.
2. Roll and secure with food grade bands at 30mm intervals.
3. Brush with a little extra oil and sprinkle with combined pepper, salt and oregano.
RETAIL PRESENTATION
Display on trays with rolled edge underneath.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 180°c.
2. Cook lamb on rack in a roasting dish for 1½ hours.
3. Cover loosely with foil and rest for 10 minutes before carving into thick slices against the grain.
SERVING SUGGESTION
Serve with Italian bread salad.
