Grass Fed Leg of Lamb roasting joint 'There are simply no words

'There are simply no words to do this belly pork justice

crisp exterior

slow grown

Cut from the lower sirloin

these duck legs deliver exceptional results with minimal fuss

Grass Fed Leg of Lamb roasting joint 'There are simply no wordsThe leg of lamb is the traditional roasting joint of choice, often the centerpiece of Sunday lunch for a good reason. Taken from the hind leg, it combines firm, well structured meat with just enough fat to keep it juicy and flavourful as it cooks. Our lambs are grass fed on the open pastures of the Blackdown Hills and dry aged for 710 days to develop natural tenderness and deepen their rich, full bodied flavour. This process enhances the texture,