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We work with farms nationwide, mostly within Yorkshire and Essex, who provide us with carcasses of native-breed and grass-fed lamb reared outdoors on pasture. Dry-aged by us for up to 14 days.
The British classic lamb roasting joint, whatever season.
A tunnel-boned and rolled leg of lamb.
Rich and flavourful, bone-in slow roasting joint.
Bone-in lamb leg steaks, ideal grilled.
A great alternative to leg, with extra fat.
Boned and rolled, ideal for slow or pot roasting
Minimal bone, but sweet and tender meat.
A great looking and tasty centrepiece.
Full of intense flavour, with an added bite.
A great way to explore different lamb cuts.
Cut from the top rump, bone-in for flavour.
Lamb ribs singled and cut from the breast.
A great, economical centrepiece.
An all-time favourite that never ceases to impress.
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