HOW TO COOK MARINATED BUTTERFLIED LAMB LEG
Marinated butterflied lamb makes for fuss-free entertaining as you can choose when to cook it, either with guests around sending out delicious aromas, or cook ahead and serve at room temperature.
The butterfly cut has the bone removed and the meat is laid out flat making it great for barbecuing as it cooks relatively quickly. The cut also suits personal eating preferences, because of the nature of the chunkier and thinner sections there’ll be areas cooking quicker therefore, more well-done compared to the thicker part that can be medium-rare, or to your liking. The larger surface area also means marinades can cover a lot of meat to deliver plenty of mouth smacking flavour.
Here are two ways to cook the butterfly lamb leg, either over a barbecue, or in a pan followed by an oven.
COOKING STEPS FOR MARINATED BUTTERFLY LAMB LEG
1. Remove the meat from fridge 30 minutes to an hour before cooking and take off the packaging. Place meat in a shallow dish (cover with a clean tea towel). Bring to room temperature.
2. Pre-heat a barbecue, or a large cast iron chargrill pan to medium-high heat.
3. Transfer the lamb fat side down first on the barbecue. Cook for 15 minutes, turn over and cook another 15 minutes, repeat turning every 10 minutes, until cooked to your liking. It will take about 40-45 minutes for medium rare on the thickest section and the thinner areas will be medium to well done. Transfer the meat to a tray, cover loosely with foil and rest for 20 minutes.
4. Slice lamb across the grain and serve.
OR
2. Heat large frying pan or cast iron grill plate over a medium high heat.
3. Transfer the lamb fat side down first on the pan. Cook for 8-10 minutes, turn over and cook another 8-10 minutes so that you have good browning on both sides. Then transfer the meat into an 200C (180C fan-forced) oven for 20-25 minutes. For medium-rare to medium the internal temperature of the leg should be 60 - 65C when using a meat thermometer. Remove from oven and rest for 20 minutes covered in foil before serving.
4. Slice lamb across the grain and serve.
Recipe by Fiona Hammond, January 2026
