Butterflied an amazing lamb leg that came from Dales and Trails in Giggleswick. quality was fantastic. used some @SmokeyRebel Greek Odyssey and served on garlic and rosemary focaccia with a simple greek feta salad.
So today we’re going to be butterflying this beautiful leg of lamb that was butchered for us by Dales and Trails Farm in Settle. Um this is the first time I’ve butchered a leg of lamb. So um I I just kind of winged it and then watched a video after just to kind of see if I’d got it right. Um to be fair, once it’s flattened out like this, it yields a good bit of meat. So I’m seasoning it with some Smoky Rebel Greek Odyssey, which is a bit of a go rub. Um which is really nice. I’ve used it before mainly on chicken thighs to do wraps. Um, I set up the egg for indirect and direct cooking. Um, so sealed it first of all, um, both sides over the direct heat before letting it cook indirect for a little bit just to soften up. Um, then chopped it up after it had been wrapped and left to rest. And while that was happening and made a quick salad, quick um Greek salad with some feta cheese, some olive oil and then caught this lovely fkacatia um that we got from a mato in Manchester. This is rosemary and garlic.
Dining and Cooking