Herb-marinated butterflied leg of lamb
Perfect for entertaining! Serve along side the fennel and herb-crusted ocean trout as part of a buffet with a selection of sides, such as the quinoa, pea and feta salad and the Wimmera grain salad and roast brussels sprouts.
A garlic-yoghurt sauce and crusty bread on the side with an extra sprinkle of salt and some lemon wedges for squeezing wouldn't go astray either.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw lamb and should be cooked before consumption.
Defrost fully before cooking. Preheat a barbecue or hot grill 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). Rest for a good 10 minutes, covered in foil, before slicing across the grain and dressing with its own juices from the board.