LAMB Butterflied Leg Roast

A whole leg of lamb boned and opened flat — the fastest way to get a leg roast on the table, and the easiest to carve. The even thickness means it cooks in a fraction of the time of a bone-in leg and takes on marinade beautifully. Best roasted at 180°C for 45 minutes — every size is butterflied to the same thickness, so the timing holds whether you take 1kg or 2kg. Rest for 10 minutes before carving across the grain, and serve a blushing medium for the juiciest result. Choose plain, or one of our marinades — Rosemary & Mint, Rosemary & Garlic, Lemon Garlic & Oregano, Yiros or Tandoori, all gluten free. If you'd rather a partially boned roast that still carves easily, try our Easy Carve Leg Roast. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available in 1kg, 1.5kg and 2kg.