Cut: leg Greek Lamb Roast

  • Meat Lamb
  • Cut Leg

Turn your next BBQ into a fun occasion by carving this delicious lamb roast and allowing your guests to assemble their own wraps.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Leg Butterfly 1.2kg 4.8kg 12kg
Olive Oil Extra Virgin 40ml 160ml 400ml
Garlic Crushed 10g 40g 100g
Lemon Zest Finely Grated 5g 20g 50g
Fresh Rosemary  Chopped 5g 20g 50g
Black Pepper Cracked 2g 8g 20g
Fresh Oregano 2.5g 10g 25g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine oil, garlic, lemon, rosemary, pepper and oregano.

2. Score underside of lamb leg to depth of 5mm. Rub half of the marinade well into the lamb getting it into the scored slits.

3. Turn and rub the remaining marinade into skin/fat side of the leg.

RETAIL PRESENTATION

Display on shallow trays or place in foil baking trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

BBQ

1. Heat BBQ to a moderatley high heat.

2. Cook lamb for 5-6 minutes on each side, scored side first, until seared well.

3. Reduce heat to low. Cover and cook for a further 25-30 minutes until cooked through.

4. Remove to a warmed plate. Cover loosely with foil. Stand for 10 minutes before carving.

Oven 

1. Preheat oven to 180°c.

2. Cook lamb for 30-40 minutes until cooked through.

3. Remove to a warmed plate. Cover loosely with foil. Stand for 10 minutes before carving.

SERVING SUGGESTION

Serve sliced on flat bread with Greek style salad of cucumber, roma tomatoes, red onion and baby spinach. Drizzle with Greek style yoghurt.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

For a complete meal solution, sell with packs of flatbread and tubs of Greek salad.