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The Tattooed Butcher - Lamb Leg

The Tattooed Butcher: Lamb Leg

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The Tattooed Butcher: Lamb Leg

Lamb Leg Tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Lamb Leg. 

The Tattooed Butcher - Lamb Leg

The Tattooed Butcher - Lamb Leg


  • 1 Silver Fern Farms Lamb Leg
  • Lemon juice
  • Garlic
  • Olive oil
  • Rosemary


  • Dried apricots, diced
  • Bacon, diced
  • Onion, diced and sliced

The Tattooed Butcher - Lamb Leg

The Tattooed Butcher - Lamb Leg


To prepare stuffing, mix all ingredients together. 

Remove Silver Fern Farms Lamb Leg from the fridge and packaging and allow it to bloom at room temperature for at least 10 mins.

Using a sharp boning knife, remove the lamb shank from the leg.

Take any excess meat and square it off.

Keeping the knife hard onto the bone, cut along the H bone, stick knife behind the joint and pop it out, continue to run along the bone until completely removed.

Remove the final bone by running along the top side cutting away the meat that is on the bone.

Remove the knuckle from the leg.

Remove the gland carefully as to not remove meat with it. 

Before rolling, butterfly the topside and spread the meat to even out the lamb.

Add the stuffing onto the lamb then roll and tie.

Put lamb onto rotisserie over med-high heat coals for 1 hour.

While cooking, mix lemon juice, garlic, and olive oil together then bush onto lamb with rosemary.

Once the lamb has reached its ideal temperature of 65°C - 70°C, remove from heat and rest for 5-10 mins.

Slice the lamb and serve.

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