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giving you a compact joint that cooks evenly while keeping all its rich flavour
the saddle
Dry aged to further develop its depth
fine-grained texture with a generous fat cap that bastes the meat as it cooks
and packed with that deep
Grass Fed Leg of Lamb Boned & Rolled shank giving you a compact jointA boned and rolled leg of lamb comes from the hind leg of the animal, with the bone removed and then tied to maintain its shape and structure whilst cooking. It is a lean, well structured cut with natural flavour and just enough fat to keep it moist as it roasts. Prepared this way, the leg cooks evenly whilst being very easy to carve, making it ideal for a simple, confident roast. Bring it to room temperature before cooking, season with salt, and
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