A leg of Australian lamb makes the perfect centrepiece for family celebrations – especially Mother’s Day and Easter. MLA Chef, Sam Burke, demonstrates how to get the best results with a butterflied leg of lamb on the BBQ.
As Mother’s Day and Easter approaches, families across the UK prepare to gather for their traditional lamb roast celebrations. This year, consider elevating your family feast with a premium butterflied leg of Australian lamb, prepared with expert guidance from Meat & Livestock Australia's Corporate Chef, Sam Burke. Australian lamb brings generations of farming expertise and world-leading quality standards to your family table.
Australia's sheep farming heritage stretches back to the late 1700s, with the industry playing such a pivotal role in the nation's development that it gave rise to the saying "Australia was built on the sheep's back." Today, Australia stands as the world's largest sheepmeat exporter, combining centuries of farming tradition with modern innovation to produce exceptional quality lamb. Read more about what makes Australian lamb better here.
The butterflied leg of lamb transforms a traditional roasting cut into a premium grilling option, offering the perfect centrepiece for your Easter celebration. This preparation method, where the leg is deboned and opened flat, creates a cut that cooks more quickly and evenly than a traditional roast while delivering the same rich, succulent flavours that make lamb an Easter favourite.
Australian lamb's reputation for excellence is built on comprehensive quality assurance programs. The Meat Standards Australia (MSA) grading system, the world's only consumer-based eating quality assessment program, ensures that every cut meets exacting standards for tenderness, juiciness, and flavour. This system is backed by over 90,000 consumer taste tests, giving you confidence in consistent quality for your Easter feast.
When choosing your butterflied leg of lamb, look for meat with a bright pink colour and a light marbling of fat, which ensures tenderness and flavour. Australian lamb is available year-round, complementing the UK's seasonal production through sophisticated traceability systems that track each animal from farm to fork.
Before cooking, allow your lamb to reach room temperature. Season generously with sea salt and cracked black pepper and consider creating shallow scores across the surface to prevent curling during cooking. A simple marinade of olive oil, garlic, and fresh rosemary enhances the lamb's natural flavours while keeping with traditional Easter seasonings.
Chef Burke recommends treating your butterflied lamb leg similarly to a large steak, using a high heat grilling method that creates a delicious, caramelised exterior while maintaining a juicy interior. Begin by preheating your barbecue or grill to high heat. Place the lamb skin-side down on the hot grill, then reduce the heat to medium. Cook for approximately 15-20 minutes per side, depending on your preferred doneness. This method creates a wonderful smoky flavour that perfectly complements the lamb's natural richness.
Australian sheep farmers are custodians of the land, with many families farming the same properties for generations. Their commitment to sustainability is formalized through the Sheep Sustainability Framework, which ensures environmentally and ethically responsible production practices. Australian sheep graze on natural pastures year-round, playing a vital role in sustainable land management while producing premium quality meat.
The farming practices are supported by rigorous quality assurance programs, including the Livestock Production Assurance (LPA) program, which covers critical aspects like animal welfare and biosecurity. This comprehensive approach to quality management ensures that every cut of Australian lamb meets the highest standards of food safety and ethical production.
To complete your Easter feast, Chef Burke suggests serving the lamb with Mediterranean-inspired sides. A standout accompaniment is his roasted cauliflower, seasoned with paprika, cumin, olive oil, and garlic. The dish is completed with a fresh salad and a tahini yogurt dressing, while a scatter of pomegranate seeds adds both colour and bursts of sweet-tart flavour.
After cooking, rest your lamb for 10-15 minutes under loose foil, allowing the juices to redistribute throughout the meat. When carving, slice against the grain for maximum tenderness. Chef Burke's professional tip: finish with a squeeze of fresh lemon juice to brighten the flavours just before serving.
This Easter, bring the exceptional quality of Australian lamb to your family gathering. Backed by centuries of farming tradition, world-leading quality assurance systems, and a commitment to sustainable production, Australian lamb offers a premium dining experience worthy of your Easter celebration. For more recipe inspiration and to find your nearest Australian lamb supplier, visit our Where to Buy page.
