Boned, flattened legs of lamb, marinated in a punchy marinade of lemon, rosemary, parsley, oregano and garlic, can go with almost anything you care to throw at them
Lamb, garlic, rosemary, parsley, oregano, black pepper, lemon zest, olive oil, salt, flaked chilli.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Preheat a barbecue and cook for about 12-15 minutes a side or until done to your liking (rare will still feel soft and giving when given a finger prod, medium rare will be springy, well done will be firm), then rest for a good ten minutes, covered in foil, before slicing across the grain and dressing with its own juices from the board. If frozen, defrost fully and pat dry before cooking. Once defrosted, cook and consume within 48 hours. NB: This product is raw and should be fully cooked before consumption.
Serve with roast potatoes, or a leafy green salad, some char-grilled vegetables (eggplant, zucchini and red capsicum), a garlic-yoghurt sauce and crusty bread on the side. An extra sprinkle of salt and some lemon wedges for squeezing wouldn't go astray either.