How-To Guides

How to BBQ a Butterflied Leg of Lamb

By

Butterflied Leg of Lamb: Cooking Time

How to BBQ a Butterflied Leg of Lamb: This boneless cut of lamb is perfect for the barbecue. When opened out, the meat resembles a butterfly’s wings, hence the name. This preparation gives roughly an even thickness for even cooking times over direct heat. Its versatility lends itself to many mouthwatering marinades or rubs.

Try your butterflied leg of lamb marinated with rosemary and garlic, or our personal favourite – garlic, thyme leaves, smoked paprika, cracked black pepper, red wine vinegar, and olive oil rubbed all over for an aromatic yet smoky flavour, perfect with braised chickpeas and a chopped salad.

Cooking your lamb to medium-rare (our desired doneness) will take approximately 40-50 minutes over medium-high heat. Use a meat thermometer and aim for an internal temperature of 58°C.

The Best Way to BBQ a Butterflied Leg of Lamb

  1. Remove the lamb from the fridge, pat dry, and let it come to room temperature.
  2. If you’re using a marinade or rub, this must be applied at least an hour before cooking, but overnight is ideal as this allows the flavours to penetrate.
  3. A rub or marinade isn’t essential. Lamb simply seasoned by the fire’s smoke is wonderful in its simplicity. Rub olive oil over the lamb and generously season with salt and cracked black pepper, much in the same way you would if cooking a steak.
  4. Heat the bbq to medium heat. If cooking over charcoal, which would be our recommendation (we see wood smoke as a seasoning), the ideal timing is when the charcoal has burned down to grey-white, this will provide an ideal even heat.
  5. Place the butterflied leg of lamb fat side down on the griddle for 20-30 minutes. If close to the coals and turned regularly, it will be towards the lower end of the time window – if this is the case, keep a close eye on the lamb as it can easily scorch. Turn every 1-2 minutes. Alternatively, cook a little further away, perhaps 6-7 inches from the coals and turn every 8 minutes or so.
  6. Once the lamb has reached an internal temperature of 58°C, remove the meat from the bbq, cover it with foil and allow it to rest for a minimum of 15 minutes.

Top Tips for Barbecuing Butterflied Leg of Lamb

  • Lamb’s bold, distinctive flavour stands up well to equally assertive woods. Go for hardwoods like mesquite, hickory, or apple to impart a rich, rounded smokiness that complements the meat.
  • Marinades and rubs are both excellent options – it depends on what you’re after. Rubs add flavour to the surface, while marinades go deeper, adding both flavour and helping to tenderise. That said, if you’re cooking to medium-rare, the lamb will already be tender – a marinade is simply a way to enhance it further.
  • Try yoghurt with garlic, ginger, lemon juice, and tandoori spices for a tangy, aromatic option. A dry rub with North African influence – ras el hanout, paprika, coriander – also works beautifully. Or keep it simple: salt and pepper lifted with a little ground cumin goes a long way.
  • Bring the meat to room temperature before cooking to ensure even grilling.
  • Use indirect heat if the fire’s running hot – this helps avoid over-charring the outside while the inside finishes cooking.
  • Always rest the meat for at least 10–15 minutes after cooking. This lets the juices redistribute and makes carving easier.

Shop the ingredients

Brent, a proud New Zealander, was lucky to grow up in Hawke's Bay, often referred to as the Fruit Bowl of New Zealand, and famed for its wineries. As a third generation farmer, agriculture and livestock management are in his blood. Enthused by the wholesome food production scene, Brent began his 16-year career in hospitality at a local winery, and then gained experience at some world class hotels; Huka Lodge beside the Waikato River NZ, and Hayman Island within the heart of Australia's Great Barrier Reef. Having met his future wife Dawn, Brent moved to England in 2007 where he then spent 4 years as Head Chef at Hipping Hall, gaining multiple awards during his tenure. Brent is passionate about native breeds and the conservation and enhancement of natural biodiversity in rural landscapes; so his 2013 appointment as the General Manager of Swaledale Butchers was the perfect match.