Cut: leg Olive & Feta Lamb Roast

  • 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.