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Butterflied Leg of Lamb with Lemon & Thyme

For easy carving and quick cooking, this butterfly leg of lamb is a brilliant addition to any summer feasting table. Marinated with the vibrant flavours of lemon, thyme and mustard this joint is first browned on the BBQ then finished in the oven for meat cooked to perfection. 

Butterflied Leg of Lamb with Lemon & Thyme

For easy carving and quick cooking, this butterfly leg of lamb is a brilliant addition to any summer feasting table. Marinated with the vibrant flavours of lemon, thyme and mustard this joint is first browned on the BBQ then finished in the oven for meat cooked to perfection. 

  • Serves: 4
  • Prepare: 1 Hour 5 Minutes
  • Cook: 50 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

  • 10g thyme leaves, finely chopped
  • 1 lemon, zest finely grated
  • 1 tbsp garlic puree
  • 1 tbsp dijon mustard
  • 2 tbsp oil (we used rapeseed oil)
  • 1 tsp runny honey
  • Sea salt & cracked black pepper
  • 1kg organic butterfly leg of lamb
  • Vine tomatoes
  • Lemon slices
  • Fresh parsley

 

Method

  1. In a bowl combine the thyme, lemon, garlic puree, mustard, oil and honey. Season the marinade generously with salt and pepper.
  2. Completely coat the leg of lamb, gently cover and place in the fridge to marinate for 1 - 2 hrs. In the meantime, heat a griddle pan to ‘high’ or a BBQ to medium heat.
  3. Remove the lamb from the fridge and allow to come to room temperature. Place the lamb on the griddle pan or BBQ and allow to caramelise for 2 -3 mins before turning and repeating on the second side. Preheat the oven to 180°C fan/gas 6.
  4. Once charred, place the lamb on a roasting tin and place in the oven. Allow to roast uncovered for 30 minutes. Remove from the oven, cover with foil and allow to rest for 15 - 30 minutes - the longer the better.
  5. Place on a large chopping board, thinly slice with a sharp carving knife and serve alongside vine tomatoes and lemon slices. Finish with a sprinkling of roughly chopped fresh parsley
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • A portion of grass-fed lamb has a slightly higher calorie content than grass- fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.