An Irish favourite, with an abundance of lean, succulent meat ideal for a Sunday roast or popping on the barbecue, and well suited to cooking with aromatic rosemary. Skillfully prepared by our Master Butcher, de-boned, and butterflied into the characteristic flat shape, the impressive sweet taste reflects the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.
- When you’re ready to cook the lamb, heat the oven to 200°C/180°C fan/gas 6. For the rosemary salt, put the chopped rosemary into a mortar and bruise it with the pestle. Stir in the sea salt flakes and set aside.
- Marinade the meat in your preferred marinade and leave to sit for an hour. Lif the lamb out of the marinade and season the meat lightly with a little rosemary salt and some pepper. Heat a griddle pan over a high heat until smoking hot. Add the lamb and sear over a medium-high heat for 5 minutes on each side until nicely browned. Transfer the meat to a roasting tin and roast for 20-25 minutes, depending on how rare you like your meat and how thinly it has been butterflied, or until it registers 55-60°C at its thickest part on a digital probe thermometer.
- Lift the lamb onto a carving board, wrap loosely in foil and leave it to rest for 5 minutes.
- Uncover the lamb, cut into slices and arrange on a serving platter. Sprinkle with a little more rosemary salt, then serve.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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