” Cook and Carve” Butterfly Lamb Leg

You’ll need:
1 Thomas Farms
Butterfly Lamb Leg
(flavour of your choice – Plain, Rosemary Lime & Mint, Lemon Garlic & Oregano)
5 tablespoons olive oil
6 baby potatoes
10 brussels sprouts
6 baby carrots


1. Preheat oven to 180° C
2. Remove leg from packaging
3. Place in a roasting tray and position in the centre of the oven
4. Cook for 30-35 minutes
5. Meanwhile steam vegetables for 5 minutes
6. Skewer the lamb to test if cooked in the centre

Remove lamb from the oven and place on a large serving platter, cover with foil and rest for 10 minutes. Use a large fork and carving knife, slicing across the roast, at a thickness of your choice.

Serve with spring vegetables and leftover pan juices for the perfect spring/summer meal.

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