Leg of Organic Lamb with Peppercorns
To create a succulent and mouth watering experience and to switch up your usual leg of lamb, try our recipe where the lamb has a punchy marinade which is perfectly complimented by a summer salad.
Leg of Organic Lamb with Peppercorns
To create a succulent and mouth watering experience and to switch up your usual leg of lamb, try our recipe where the lamb has a punchy marinade which is perfectly complimented by a summer salad.
- Serves: 4
- Prepare: 4 Hours
- Cook: 50 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BONE & BROTH
We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.
Ingredients
- 1 x 1 kg boneless leg of lamb
- ½ teaspoon chilli flakes
- ½ teaspoon black peppercorns
- ½ teaspoon pink peppercorns
- 1 teaspoons fennel seeds
- ½ teaspoon coriander seeds
- ½ lemon
- ½ teaspoon sweet smoked paprika
- 3 tablespoons olive oil
- 1 tablespoons red wine vinegar
- ½ bunch of oregano
- 1 teaspoon of garlic powder
- 1 fresh red chillies
Method
- In a small frying pan over a medium heat, dry-toast the black and pink peppercorns, chilli flakes, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
- Take the toasted spices then blitz to a fine paste
- In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. sprinkle oregano leaves, add the garlic powder, then finely slice and stir through the chilli until combined. Add the organic lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight
- Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. You can untie your organic leg of lamb and fire up your barbecue, then once hot, cook the meat for 30 to 35 minutes or until medium-rare, turning it every 10 minutes or so
- Transfer the lamb to a board and allow to rest for 10 minutes while you make your salad
- Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the summer salad
- Alternatively roast for approximately 45 minutes per kilo in a 180˚C oven. Allow to rest, letting the meat relax and the juices settle
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BONE & BROTH
We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.
Frequently asked questions
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
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Organic lamb has been reared in an organic, high-welfare system and this is at the heart of what we do at Coombe Farm Organic. We believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems. Many lambs are grown quickly, fed on grain to 'finish' them at speed. We believe that it's better for animals to grow at the rate nature intended and lead active lives. This means that we don't slaughter our lambs until they're at least eight months old which means your organic lamb will have well-developed muscle with a natural, palatable covering of sweet fat.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.