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BBQ Moroccan Butterflied Lamb Leg


45 minutes (plus marinading)

Everybody loves that unique smokey flavour you only get cooking over the coals, however BBQing can be an absolute nightmare with big joints of meat. Butterflying means to remove the bone and spread out the meat from a joint, helping to avoid over or under cooking. This lamb leg gets a dry aromatic spice rub before it's wet, fresh marinade, meaning more tender meat and depth of flavour that permeates the meat.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Begin by butterflying the lamb. Using a sharp knife, carefully cut down the lamb leg to expose the bone. Keeping your knife close to the bone, cut along both edges to completely reveal the bone then remove it. Lay the lamb skin side down on a chopping board, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book. Using a rolling pin, bash the thickest parts so that the meat is the same thickness all over the joint. Rub the joint all over with the House Spice Blend and leave to one side while you make the wet marinade.
  2. In a food processor, blitz the ginger, garlic, rapeseed oil, the stalks from the coriander, the juice from the lemon and 1 tsp salt.
  3. Pour the marinade over the lamb and use your hands to massage into both sides of the meat, taking the time to make sure every bit is coated. The meat can and should be left for between 1 - 12 hours.
  4. When you're ready to cook, preheat the oven to 170°C and bring the meat up to room temperature.
  5. If using a BBQ, cook the meat in the oven for 20 minutes while you prepare the BBQ (see chef's tips below). If just using the oven, cook the meat for 30-35 minutes or until cooked and a little pink in the middle).
  6. Once the coals are white, place the lamb skin side down on the grill and cook for 5 minutes, basting with the juices from the roasting tray. Flip over and cook for a further 5 minutes until the skin is crisp and golden.
  7. Remove from the BBQ and leave the meat to rest for at least 15 minutes before serving with the remaining coriander leaves scattered on top and a drizzle of cooling yoghurt (optional).

Chef's Tip: Heat the BBQ with a generous layer of well distributed coals and be sure to wait until the coals have turned white before cooking. For more BBQ do's and don't's, check out our guide to the [10 common barbecue mistakes that are ruining your grill game.] (


  • 2kg lamb leg, butterflied
  • 60g organic ginger
  • 4 organic garlic cloves
  • 1 organic red chilli (optional)
  • 15g organic coriander
  • 1 unwaxed, organic lemon

What you'll need

  • 1tbsp House Spice blend
  • 180g yoghurt (optional)
  • 4 tbsp plain oil

What’s in this recipe

Fernhill Farm

Shetland X Romney Lamb Leg (Butterflied)

Leg (2kg)





1 Bunch (min. 15g)



Organic Ginger

1 Bag (120g)