• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — leg of lamb boneless

    Blog Menu

    Barbecued Sweet and Smokey Butterflied Leg of Lamb

    Looking for delicious recipes for natural lamb? Check out our tasty recipe for Barbecued Sweet & Smokey Butterflied Leg of Lamb.

    Prep Time

        •    Cook time: 1 hour
        •    Yield: Serves 6


        •    1 cup maple syrup
        •    ¼ cup tomato purée
        •    2 tbbsps vegetable oil
        •    1 cup barbecue sauce
        •    2 tsps smoked paprika
        •    2 ounces barbecue seasoning
        •    3- to 3½-pound Australian lamb leg, butterflied


    1. Preheat barbecue or oven to 320°F.
    2. Place the lamb in a shallow baking dish and brush with oil, then rub barbecue seasoning into both sides of the lamb.
    3. In a small saucepan, combine the barbecues sauce, maple syrup, smoked paprika, tomato purée and oil. Heat sauce over low heat, simmering for 5 minutes.
    4. Brush sauce over the lamb and barbecue or roast over a low heat, basting frequently and taking care not to burn marinade. If cooking over coals, wait until coals are white before cooking. If roasting in an oven, allow 30 minutes per pound. Lamb may need to be turned to brown both sides.
    5. Allow lamb to rest 10 minutes prior to serving and slicing at the table.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/barbecued-sweet-and-smokey-butterflied-leg-of-lamb/#

    Lamb, Squash & Apricot Tagine

    A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour & 40 minutes
        •    Yield: Serves 4


        •    2 tbsps oil
        •    1 large onion, finely chopped
        •    2 garlic cloves, finely chopped
        •    1 tbsp ras-el-hanout
        •    1 tsp ground coriander
        •    600g lamb leg, diced into 2cm pieces, excess fat trimmed
        •    200g butternut squash, diced
        •    200g soft dried apricot
        •    400g can chopped tomato
        •    500ml lamb or beef stock
        •    zest 1 lemon
        •    small bunch coriander
        •    couscous and natural yogurt, to serve


    1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
    2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
    3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2411640/lamb-squash-and-apricot-tagine

    Lamb Mini Roast with Balsamic Syrup (lamb leg)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    2 lamb mini roasts
        •    Few sprigs fresh thyme leaves
        •    2 cloves garlic, peeled and cut
        •    Mashed parsnip and cavolo nero (Tuscan cabbage), to serve

    Balsamic Syrup:

        •    ½ cup brown sugar
        •    ½ cup balsamic vinegar


    1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb, brush with a little oil, sprinkle with thyme leaves and season with salt and pepper.
    2. Sear in hot pan to brown and finish in the oven for 20 minutes for medium rare.
    3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb against the grain and drizzle with the Balsamic syrup.
    4. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
    5. Served with mashed parsnip and cavolo nero (Tuscan cabbage).

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-mini-roast-with-balsamic-syrup/#

    Korean-Style Lamb Mini Roasts with Pear Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 lamb mini roasts (about 250g each)
        •    4 cm piece ginger, finely grated
        •    ¼ cup roughly chopped coriander
        •    2 tbsps sesame seeds, toasted
        •    2 tsps sesame oil
        •    1 tbsp salt reduce tamari or soy sauce
        •    1 tbsp mirin
        •    1 small green pear, coarsely grated
        •    Chargrilled pumpkin, to serve

    Green Pear Salad:

        •    3 baby red radishes, thinly sliced
        •    1 green pear, thinly sliced
        •    1 red onion, thinly sliced
        •    1 cup shredded wombok
        •    ½ cup mint & coriander leaves
        •    75g (½ cup) roasted cashews, roughly chopped
        •    1-2 limes, halved, plus extra wedges, to serve
        •    Extra Sesame oil, to serve


    1. Preheat oven to 200°C (180° fan-forced). Place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade; season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.

    2. Meanwhile, place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.

    3. Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving, to serve.

    4. Divide salad among plates and top with sliced Lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.


    1. Bulgogi, which translates to ‘fire meat’ … is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef; a nice cultural change to a Sunday roast.

    2. The pear in the Bulgogi marinade will tenderise your lamb the longer you leave it marinade for.

    3. If time permits, marinade you lamb for 3-4 hours or overnight.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/korean-style-lamb-mini-roasts-with-green-pear-salad/#

    Lamb Noodle Salad

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4


        •    500g lamb leg steak or rump steak, cut into strips
        •    2 tsps oil
        •    2 tsps grated ginger
        •    90g soba noodles, cooked
        •    1 bunch Chinese broccoli
        •    150g snow peas, finely sliced
        •    1 red capsicum, cut into thin strips
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    Juice of 1 lime
        •    2 spring onions, finely sliced
        •    1 tbsp toasted sesame seeds
        •    Lime wedges, to serve


    1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
    2. Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
    3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-noodle-salad/#