Amelia Park Marinated Leg With Mint Edited

Lamb Butterfly Leg

If you’ve cooked a bone-in leg roast before, you’ll know the anxiety of it. Is the bone helping or hindering? Where exactly is the thickest part? When do I even start checking?

A butterflied lamb leg takes all of that away. The bone is removed, the meat is opened out flat, and what you’re left with is an even thickness that cooks quickly, caramelises beautifully, and slices without ceremony. No bone to navigate at the table. No guessing whether the inside has caught up with the outside.

Amelia Park’s Butterflied Lamb Leg with Mint goes one step further, the savoury mint seasoning is already applied. A blend of mint, pepper, paprika, rosemary, and thyme that’s been working into the meat before it hits your fridge. Your job is simply to cook it.

Why mint and lamb?

Lamb is a rich, full-flavoured meat which is exactly why mint works so well with it. The brightness and freshness of mint cuts through the richness and lifts every mouthful, rather than competing with the lamb’s natural flavour. It’s one of the oldest flavour pairings in Australian cooking, and there’s a good reason it’s never gone out of style.

Amelia Park’s savoury mint seasoning isn’t just mint, though. It’s a considered blend of mint, pepper, paprika, rosemary, and thyme herbs that deepen and complement the lamb rather than simply perfuming it. The result is something that tastes like you put real effort in, even when you didn’t.

Why Amelia Park lamb is different

Raised on WA’s coastal pastures: our sheep graze on natural pastures in the South West’s temperate climate — no feedlots, no confinement. You taste the difference.
Grass-fed and grain-finished: the combination that wins medals. Grass feeding gives the lamb its clean, distinctive flavour; grain finishing gives it consistent marbling and depth. The two together are better than either alone.
100% hormone-free always: no added hormones, no growth promotants, no exceptions. Raised naturally, the way WA lamb should be.
Pre-seasoned and ready to cook: the mint marinade is already applied. No measuring, no marinating, no fuss. Open the pack, cook it, rest it, slice it.
100% Western Australian: from paddock to pack, everything happens in WA. Supporting local farmers, local processors, and the communities that have been producing great lamb here for generations.

Cooking Instructions

BBQ or Grill Method

Temp: Medium High
Time: 25 minutes per 500g.
Instructions: Turn every 5 to 10 minutes.

Oven

Temp: 200°C Conventional/180°C Fan Forced.
Time: 20 to 25 minutes per 500g.
Instructions: Sear each side in a frypan for 2 to 3 minutes before placing fat side up in the oven.

Air Fryer

Temp: 180°C
Time: 20 minutes per 500g.
Instructions: Place fat side up.

Ingredients

Australian Lamb (98%), Sovoury Mint Seasoning (2%) [Salt, Herbs & Spices (Mint, Pepper, Paprika, Rosemary, Thyme, Tumeric), Flavour Enhancers (621, 635), Dehydrated Vegetables, Sugar, Hydrolysed Vegetable Protein (Maize), Canola Oil, Flavours, Maltodextrin (Maize), Yeast Extract].

Nutritional Information

	Avg. quantity per serving (serving size 125g)	Avg. quantity per 100g
Energy	906kJ	725kJ
Protein	22.7g	18.1g
Fat - Total	12.4g	9.9g
- Saturated	5.8g	4.6g
Carbohydrate	0.6g	0.5g
- Sugars	0.1g	0.1g
Sodium	290mg	232mg

Where to buy

Amelia Park products are widely available across Western Australia. All WA Woolworths stores stock our Beef Burgers, and every Coles and Coles Local carries our marinated butterflied lamb shoulders and legs (located in the lamb section).
You’ll also find a selection of our range at many specialty supermarkets and independent grocers throughout WA, including IGA stores, Good Grocer, Farmer Jacks, Gilbert’s Fresh Market, Bunbury Farmers Market, Herdsman Fresh Market, and premium independent butchers.
Because many of these retailers are independently owned, product availability may vary. We recommend checking with your local store to confirm if they carry Amelia Park products.

Frequently Asked Questions

What is a butterflied lamb leg?

It’s a whole leg of lamb with the bone removed and the meat opened out flat like opening a book. The flattened shape means it cooks in roughly half the time of a bone-in leg, with more surface area exposed to heat for better caramelisation and more consistent doneness throughout. And because there’s no bone, carving it is just slicing.

What temperature should butterflied lamb leg reach?

Pull it off the heat at 57°C (135°F) for medium-rare, the internal temperature will continue to rise another 3–5°C during resting, bringing it to a perfect 60–62°C. For medium, pull at 65°C. Get a meat thermometer – it’s the single best improvement you can make to any roast you cook.

How long does it take to cook?

On the BBQ at medium-high heat: 25 minutes per 500g (seal first, then cook with the lid closed). In the oven at 200°C conventional: 20–25 minutes per 500g (after a stovetop sear). In the air fryer at 180°C: 20 minutes per 500g. Always add 10 minutes rest time at the end before you slice. A 1kg butterflied leg is on the table in about 45–50 minutes total.

Why does mint go so well with lamb?

Because mint’s bright, fresh sharpness cuts through lamb’s natural richness and lifts it – they balance each other perfectly. It’s one of the oldest pairings in Australian cooking and it has stuck around because it works every time. Amelia Park’s savoury mint blend adds pepper, paprika, rosemary, and thyme alongside the mint, giving you layers of flavour rather than just a single herby note.

Can I cook it in an air fryer?

You can, and it works better than most people expect. Preheat the air fryer to 180°C, place the lamb fat-side up in the basket (no wrapping), and cook for 20 minutes per 500g. Check the internal temperature at the 35-minute mark. Rest for 10 minutes before slicing. The result is a golden, crispy exterior and a juicy middle that rivals the BBQ.

Can it be frozen?

Yes, freeze on the day of purchase. It keeps for up to 3 months. Thaw overnight in the fridge, never on the benchtop, and cook within 24 hours of defrosting. Don’t refreeze once thawed.

What are the allergens in the mint seasoning?

The savoury mint seasoning contains flavour enhancers 621 (monosodium glutamate) and 635 (disodium ribonucleotides), hydrolysed vegetable protein from maize, and maltodextrin from maize. It does not contain gluten, dairy, or nuts, but it is produced in a facility that may handle allergens. Always read the current on-pack label for the most up-to-date information.

Where can I buy it in WA?

At all Coles and Coles Local stores across WA (look in the lamb section), Woolworths WA, and a wide range of independents – IGA, Farmer Jacks, Good Grocer, Gilbert’s Fresh Market, Herdsman Fresh Market, Boatshed Market, Bunbury Farmers Market, and Vasse Village. Because many of these stores are independently owned, it’s worth calling ahead to confirm they have it in stock.