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Coastal Spring Lamb Butterflied Leg

Coastal Spring Lamb Butterflied Leg, Soy & Hoisin, Mint and Cucumber Salad

By Shaun Clouston, Head Chef, Logan Brown, Wellington

Serves: 6

Cooking, Assembling & Serving

  • 1 Coastal Spring Lamb Butterflied Leg
  • 100ml Olive oil
  • 1 Recipe Soy & Hoisin Glaze
  • Pam’s Flour Tortillas – halved & warmed
  • ½  cup Cucumber, sliced
  • ¼   cup Bean sprouts
  • 12 Mint leaves fresh – roughly torn
  • 6 Basil leaves fresh – roughly torn
  • 1 Spring onion stem – finely sliced
  • 2 Tbl Toasted Peanuts – chopped (optional)



  1. Pre-heat BBQ to 200 degrees C.
  2. Season the CSL Butterfly Leg with salt, pepper & rub with olive oil.
  3. Seal the CSL Butterfly Leg on the hot plate until evenly coloured. Then drop down the lid of the BBQ and cook for a further 20-25 minutes on a low to medium heat.
  4. Open the BBQ and leave the cooked CSL Butterfly Leg to “rest” in a warm spot for at least 15 minutes.
  5. Thinly slice the CSL Butterfly Leg, place on a tray and liberally drizzle with the Soy & Hoisin Glaze. Leave in a warm placed for the flavours to infuse fro 5 minutes.
  6. Place the remaining salad ingredients in a bowl & combine.
  7. Lastly lay out the halved flour tortilla evenly place the sliced & glazed CSL butterfly leg on the tortilla. Then top with the mixed salad.
  8. Serve to your guests and enjoy.


Soy & Hoisin Glaze

  • 50ml Soya sauce
  • 2 Tbl Hoisin Sauce
  • 2  Tbl Liquid Honey
  • 2 Tbl Fish sauce
  • 1 Tbl Sesame oil



  1. Combine all wet ingredients with the crushed ginger & garlic and blend to form a smooth sauce.
  2. Add all the chopped herbs to the mix and stir.
  3. Place in a sealed container and leave in the fridge. The glaze will last for one week refrigerated.
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