Search
Filters
Close

Natural Stone Barbecue Pit GR54F

- Measures: Width: 230 cm Depth: 060 cm Height: 230 cm Weight: 1350 cm - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€1 380.00

……………………….. Free Shipping …………………………

 

Measures:

Width: 230 cm

Depth: 060 cm

Height: 230 cm

Weight: 1350 cm

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Natural Stone Barbecue Pit GR54F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

ITALIAN BUTTERFLY LAMB

 

1 boned leg lamb, approx 1.8 kg (Your butcher can bone your lamb)

3 large onions

Filippo Berio Olive Oil

Sun Dried Tomato and Balsamic Vinegar Marinade:

120ml Filippo Berio Olive Oil

3 garlic cloves, crushed

4 tbsp sun dried tomato paste

4 tsp dried oregano

5 tbsp balsamic vinegar

1 tsp salt

 

1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all  over. Cover and refrigerate overnight.

2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with oil on both sides. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

 

……………………….. Free Shipping …………………………

 

Measures:

Width: 230 cm

Depth: 060 cm

Height: 230 cm

Weight: 1350 cm

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Natural Stone Barbecue Pit GR54F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

ITALIAN BUTTERFLY LAMB

 

1 boned leg lamb, approx 1.8 kg (Your butcher can bone your lamb)

3 large onions

Filippo Berio Olive Oil

Sun Dried Tomato and Balsamic Vinegar Marinade:

120ml Filippo Berio Olive Oil

3 garlic cloves, crushed

4 tbsp sun dried tomato paste

4 tsp dried oregano

5 tbsp balsamic vinegar

1 tsp salt

 

1. Open out the boned leg of lamb, discard any excess fat and lay meat out in a long flat piece. Put into a large dish. Mix the marinade, and pour over the lamb, turning it so it is covered all  over. Cover and refrigerate overnight.

2. Bring the lamb to room temperature before cooking. Peel and thickly slice the onions, brush with oil on both sides. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

3. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

 

Write your own review
  • Only registered users can write reviews
  • Bad
  • Excellent
top