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Ever popular butterflied lamb leg is a big seller at Farro over Summer.

Farmed in Gisborne by Fresh Meats NZ, our butterflied lamb leg is the same Kiwi lamb you’ll find in top-class restaurants all over the world, and comes with farm-to-plate traceability that you’d expect from the best quality producers. Fresh Meats NZ also give an ‘assurance of tenderness’, and adhere to the strongest animal welfare regimes, which means not only do you get the finest New Zealand meat, you know they’ve worked hard to ensure their animals are treated humanely too.

Butterflied lamb leg is ideal on the BBQ, nicely browned and crusty on the outside, pink and juicy in the middle.

To marinate the meat, we love the following flavour combinations:

  • A combination of rosemary or garlic oil, soy sauce, lemon juice, pepper and pomegranate molasses or spicy apricot sauce
  • Crushed garlic, grated fresh ginger, lemon rind and juice, teriyaki marinade or light soy sauce, pepper
  • Crushed garlic, ground coriander, cumin, pepper, olive oil, honey, lemon juice, sweet chilli sauce

Barbecue the lamb over steady, low heat, turning it every 10 minutes or so, basting if you wish. A small piece of lamb may need 30 to 35 minutes, a larger, thicker piece, up to 40 or 45 minutes. Do not overcook, and remember to allow plenty of resting time before carving.