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A lovely summery recipe using ethical charcoal from the Green Olive Firewood Company to celebrate National BBQ week.


5Tbsp balsamic vinegar

Juice of 1 lemon

4 Large grated garlic cloves

3tsp whole grain mustard

4Tbsp high fruit content Black Cherry jam

1 large handful of Dill, Thyme and Rosemary, finely chopped

Salt and pepper to taste

2Tbsp olive oil

1.5 – 2kg butterflied leg of lamb


Marinade the meat

Make the glaze by adding the balsamic vinegar, garlic and mustard into a mixing bowl. Add the jam followed by the chopped herbs, olive oil, salt and pepper to taste and mix it all together.

Lay the lamb flat onto a chopping board. Make shallow score marks through the fat of the lamb, then add the meat to the bowl, covering evenly with the glaze. Marinade for at least 1 hour (or up to 8 hours / overnight).

Bring the lamb to room temperature for at least an hour before grilling

BBQ the meat

Run 3 or 4 metal skewers lengthwise through lamb about 2 inches apart

Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally -move around the grill to avoid flare-ups

Cook until the inside meat temperature is 58ºC – around 12 to 14 minutes for medium-rare

Transfer the lamb to a chopping board and remove skewers

Cover loosely with greaseproof paper or foil and let stand for 20 minutes

Cut across the grain into slices

Serve with a crisp Fennel, Apple & Goats Cheese salad and Hassleback potatoes




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