Cut: leg Méchoui of Lamb

  • Meat Lamb
  • Cut Leg

Lamb full of flavour and falling off the bone!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Leg Bone In 2.5kg 10kg 25kg
Olive Oil 40g 160g 400g
Honey 30g 120g 300g
Coriander Fresh 30g 120g 300g
Parsley Flat Leaf 30g 120g 300g
Ginger Sliced 30g 120g 300g
Mint Fresh 20g 80g 200g
Garlic Whole Cloves 20g 80g 200g
Coriander Ground 10g 40g 100g
Cumin Ground 10g 40g 100g

Preparation

BUTCHER - PREPARATION/METHOD

1. Cut slits in lamb approximately 10mm deep and 20mm apart. 

2. Place remaining ingredients into the bowl of a food processor and blend using the pulse button until a coarse paste is formed. 

3. Spread paste all over lamb and rub well into the slits.

RETAIL PRESENTATION

Display on trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Place lmab in foil roasting tray. Pour over 1 cup of beef stock.

2. Cover tray with foil and pinch around the edges to seal.

3. Prepare kettle BBQ for cooking with indirect heat.

4. Cook on upper rack of kettle BBQ for 2½ hours. Uncover and continue to cook for a further 1 hour or until meat is falling easily from the bone.

SERVING SUGGESTION

Pull meat from the bone and serve with roasting juices and a carrot salad.