Australian Butchers' Guild
- Meat Lamb
- Cut Leg
This lamb BBQ is not only delicious but will add a splash of colour to your cabinet.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg | Butterflied | 1.5kg | 6kg | 15kg |
| Roasted Red Capsicum | Drained | 100g | 400g | 1kg |
| Olive Oil | 40g | 120g | 400g | |
| Long Red Chilli | Seeds Removed | 20g | 80g | 200g |
| Flat Leaf Parsley | Coarsely Chopped | 20g | 80g | 200g |
| Garlic | Whole Cloves | 20g | 80g | 200g |
| Oregano | Fresh Leaves | 10g | 40g | 100g |
| Sea Salt | Flakes | 1g | 4g | 10g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Place capsicum, chilli, parsley, garlic, and oregano in the bowl of a food processor. Chop by pulsing until a coarse paste is formed, stir in oil and salt.
2. Score lamb with slits 10mm deep and 20mm apart. Rub lamb all over with paste.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat char grill side of BBQ plate to medium high heat. Cook lamb skin side down, for 10 minutes. Turn.
2. Reduce heat. Cover and cook for a further 20 minutes.
3. Remove from heat. Cover loosely with foil and rest in a warm place for 10 minutes.
SERVING SUGGESTION
Serve with tomato and cucumber sandwich.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Promote during BBQ season.
