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Stuffed & Barbecued Organic Leg of Lamb

Melissa Thompson (@fowlmouthsfood) stuffs our stunning grass-fed lamb with parsley, garlic, lemon and black olives. A relatively simple but hugely effective flavour treatment. She cooked it on a bbq but this could easily be roasted in the oven, too. 

Stuffed & Barbecued Organic Leg of Lamb

Melissa Thompson (@fowlmouthsfood) stuffs our stunning grass-fed lamb with parsley, garlic, lemon and black olives. A relatively simple but hugely effective flavour treatment. She cooked it on a bbq but this could easily be roasted in the oven, too. 

  • Serves: 4
  • Prepare: 20 Minutes
  • Cook: 2 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. 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.

Ingredients

Method

  1. Chop 2 garlic cloves.
  2. Mix with the zest of a lemon, 8 chopped black olives (use the proper purple olives- avoid the ones that are actually black), a handful of the chopped parsley & a good pinch of salt and pepper.
  3. Lay the stuffing on the lamb 
  4. Fold or roll your joint and tie with string.
  5. Set up your barbecue for indirect cooking and aim for a temp between 160°C-180°C (adjust the vents to bring it up or down)
  6. Cook indirectly - the coals on one side and the meat on the other away from the direct heat - for about 1 hour 10-30 mins, you are looking for an internal temperature of 70°c. 
  7. Finish by using your tongs to hold the lamb directly over the coals to get a bit crispy.
  8. Rest for 20 minutes
  9. Slice and enjoy – a squeeze of lemon would go down a treat.
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. 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.

Frequently asked questions

  • Nothing beats the delicious aroma of an organic leg of lamb joint roasting, it’s a simple, classic roast to be enjoyed all year round, not just in Spring. Begin by searing the lamb all over in a very hot pan until it's golden brown and crisping up. Add a bit of flavour by making a few holes in the skin and pressing cloves of garlic and sprigs of rosemary into the meat. Sprinkle liberally with salt (crunchy lamb skin is delicious!) then roast in a 180˚C oven for about 50 minutes per kilo. When the joint has in internal temperature of 52˚C it'll be rare, 60˚C for medium. Remove from the oven and rest, wrapped in foil for at least 15 minutes. Serve with a generous dollop of punchy mint sauce, seasonal greens and crispy roasties cooked in beef dripping.

  • Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.

  • When it comes to lamb joints, opinions are divided, leg of lamb is without a doubt a much-loved joint but at Coombe Farm Organic our favourite is lamb shoulder. Coombe Farm Organic's boneless shoulder of lamb comprises the collection of muscles at the top of the animal's foreleg, making it a complex, distinctive joint with tremendous depth of flavour. The layers of muscle combine with seams of connective tissue, marbling and a layer of external fat to create a result that simply oozes with juiciness. When slow-cooked, the meat will fall into flakes – perfect for 'pulled' lamb!