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Lamb and vine leaf torchon

Lamb and vine leaf torchon

A torchon is a classic French butcher’s cut where a fillet is seasoned and rolled into a coil. Here, we’ve deboned a Yeringberg lamb leg and seasoned with parsley and garlic, before wrapping it in vine leaves. In this technique, we recommend searing and then roasting the lamb in a preheated oven.


A lamb and vine leaf torchon

Olive oil


To serve

A lemon

Meatsmith lamb sauce


Preheat the oven to 150C.

In a large oven-proof frying pan, heat a tablespoon of olive oil over medium heat.

Seal the lamb torchon by gently rolling around in the pan until golden brown on all sides.

Transfer the pan to the oven and cook for around 40 minutes. When cooked, the lamb should reach an internal temperature of 50C, using a meat thermometer.

Set the lamb aside to rest for 15 minutes before carving. Carefully remove the butcher's twine and carve into thick 1cm pieces.

Place on a platter with warmed Meatsmith lamb sauce and some fresh lemon juice.

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