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 Embrace the BBQ! 

 

The BBQ does not have to be all about sausages, steak, and kebabs. You can sizzle just about anything and impress friends and loved ones with your amazing skills. I love the BBQ as grilling is such a healthy way to prepare meats, chargrilling gives such a distinctive amazing flavor.

 

Roasting on the BBQ couldn't be simpler! Roasting wonderful locally farmed MidWest Meats butterflied lamb is a great summer treat and this article is all about achieving the perfect BBQ Butterflied Leg of Lamb.

 

If you’re a novice meat cook grab a Meat Thermometer so you can relax and not be concerned about when your meat is cooked to perfection. 

 

At MWM prepare many cuts of lamb that is suitable for the BBQ. Boneless Lamb Shoulder has recently become a customer favorite. I prefer to BBQ a lamb shoulder in a slower-cooking BBQ, such as a webber kettle. Lamb shoulder is a tougher cut than lamb leg, therefore, requires a lower temperature, and longer cooking and resting time. I like to marinate it for at least 12 hours with citrus and wine.  That will start to tenderize the lamb. Together with the slow cooking to break down the meat, you will have a BBQ winner!

 

By far my personal favorite lamb cut to BBQ is a butterflied boneless leg of lamb. Removing the bone reduces cooking time and provides and more even cut of meat for the BBQ.  Butterflying makes it easier to distribute the cooking heat. All you need is a boneless butterflied lamb leg, a BBQ with a hood, family, and friends and you are ready to BBQ.

 

We have a few options, Greek Style Butterflied legs of lamb and Honey Mint & Rosemary butterflied legs of lamb that have already been marinated for you. Alternatively, a plain leg of lamb is perfect when simply seasoned and cooked on the BBQ. Serve with a fresh garden salad and you have a delicious healthy meal.

 

With Australia Day coming up, this is the way to go! Australia Day would not be the same without a Lamb Barbeque and a few cold ales & vino's.

 

Tips & Tricks To BBQ’ing Butterflied Lamb Leg

 

  • ·      Take butterflied boneless lamb leg out of the fridge 1 hour before cooking.
  • ·      Determine the boneless weight of the lamb, MidWest Meats are mostly around 1.5kg.
  • ·      Season to taste with salt, fresh rosemary, and cracked black pepper EVEN when marinated. Brush with EVOO to avoid the meat sticking to the BBQ, especially if marinated.
  • ·      Preheat the barbecue to 200ºC (the burners should be set at medium). 
  • ·      
Place the lamb in the center of the barbecue with tongs for a few seconds to seal the meaty side, then place it back down on the fat side lifting quickly so meat does not stick.
  • ·      Turn the burners directly under the meat off and render fat for a few minutes then turn roast onto meaty side to roast.
  • ·      The remaining burners are left on to conduct and circulate the heat around the roast. (indirect heat cooking method)
  • ·      Close the lid and roast for the recommended cooking time:

- Rare: 20-25 minutes per 500g

- Medium: 25-30 mins. per 500g

- Well done: 30-35 mins per 500g

  • ·      Remove roast when cooked to the desired doneness, this is a great time to test with your meat thermometer. 
  • ·      Transfer to a warm plate, cover loosely with foil, and rest for 10-15 minutes before carving.
  • ·      Carve the roast across the grain to ensure tenderness. 

STEP ONE: BONELESS BUTTERFLIED LEG OF LAMB

STEP TWO: PLACE LAMB ON HOT BBQ NOT ON A DIRECT FLAME

 

STEP THREE: CLOSE LID & COOKING TIME DETERMINED BY THE WEIGHT OF LAMB