Brace of Wild Partridge, Whole lamb-roasting-joints The result is a richly

The result is a richly flavoured product that has become a staple bestseller in our restaurant community

While a whole venison haunch joint is often roasted or braised

Remove from the oven at 58°C and rest well but do not cover

ensures even cooking in a shorter time frame than a whole chicken

slice the steak thinly and brush it with a soy and mirin glaze

Brace of Wild Partridge, Whole lamb-roasting-joints The result is a richlyWild Partridge A Seasonal British Game Bird Wild partridge are in season from 1 September to 1 February, making them a highlight of the autumn and winter table. French, or red legged partridge, is often considered the perfect introduction to feathered game. With tender white breast meat and darker, flavoursome legs, it offers one of the mildest game flavours yet remains full of character. Traditionally oven roasted and served with bread sauce, it