The Black Farmer — Where Tradition Meets Bold Flavour
Butterfly Leg of Lamb (Boneless)
£24.50
Butterfly Leg of Lamb (Boneless)
£24.50
Serves 2-3 people
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100% british lamb
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
You can barbecue it or roast it. On the barbecue, cook over medium heat for around 25–30 minutes per side, turning occasionally. In the oven, roast at 200°C (fan 180°C / Gas Mark 6). For best results, marinate generously with garlic, herbs and olive oil beforehand, and rest the meat before slicing.
A butterflied leg of lamb is a whole leg with the bone removed and the meat opened out flat to an even thickness. This helps it cook faster and more evenly than a traditional bone-in roast, lets marinades penetrate the meat, and makes it much easier to carve — which is why it's a favourite for the barbecue and for entertaining.
Yes. A butterfly leg is a boneless cut — the bone is removed and the meat is flattened out, so there's no carving around a bone and it cooks more quickly than a whole leg.
Yes — the flattened shape makes it ideal for quick, even barbecuing with great caramelisation. Its uniform thickness means it cooks through evenly on the grill, unlike a bone-in leg.
Around 25–30 minutes per side on the barbecue over medium heat, or roasted in the oven at 200°C (fan 180°C / Gas Mark 6). Because it's flattened and boneless, it cooks faster than a whole bone-in leg. Always rest before carving.
Both are boneless, but they're prepared differently: a boneless leg is usually rolled and tied into a neat joint, while a butterflied leg is opened out and laid flat. The butterflied shape cooks faster and suits the barbecue or high-heat roasting; the rolled boneless joint suits a more traditional roast.