BBQ ONTARIO LEG OF LAMB

LAMB DOESN’T HAVE TO BE RESERVED FOR SPECIAL OCCASIONS!

Preparation time: 10 min

Cook time: 1 hour

Makes: 8 servings

INGREDIENTS

• 1 leg of Ontario Fresh Premium Lamb butterflied*, 4-5lb.

• 1 tbsp grated orange rind

• ½ cup orange juice

• ½ cup dry white wine

• ¼ cup soy sauce

• 1 tbsp grated ginger root or 1 tsp ground ginger

• 1 tsp dried thyme leaves

• 2 tsp peppercorns (to top)

DIRECTIONS

Combine orange rind and juice, wine, soy sauce, ginger root, thyme, and pepper. Pour over Ontario lamb in large shallow glass or enamel pan. Cover and refrigerate overnight, turning occasionally. Drain lamb, reserving marinade. Barbecue on lightly greased grill at medium heat. Turn lamb occasionally, basting with reserved marinade. Cook for about 1 hour or until well-browned but still pink in the centre. Slice thinly and serve immediately.

Lamb meat is a good source of iron and vitamins and has protein that is rich in essential amino acids, and deserves a spot on your table any night.

It is particularly rich in vitamin B-12 and in niacin, zinc, and iron. Just 3 oz of cooked lamb, with any excess fat removed, provides the average person with 48% of their daily protein requirements, 30% for zinc, 10% for iron, 37% for vitamin B-12 and 27% for niacin.

A good quality lamb will have a nice fat finish, which not only adds flavour to the lean meat but can also be—in the right amount—a healthy part of a balanced diet. Only one-third of the fat in lamb is saturated, the rest is mono or polyunsaturated, the "good" fat in one's diet. The majority of the fat is on the edges of the meat, which means that the excess fat is easily trimmed off, leading to fewer calories!

With barbeque season right around the corner, it's the perfect time to shake things up.

Looking to Buy Fresh Premium Ontario Lamb? Try using our lamb locator tool at LAMBRECIPES.CA

*NOTE: Butterflied leg of lamb - Remove the bone and spread flat. Cooks quickly and slices easily.