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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.
Lean cuts diced evenly by hand.
Minced lamb using leaner cuts from the shoulder.
Bone-in lamb leg steaks, ideal grilled.
The British classic lamb roasting joint, whatever season.
Rich and flavourful, bone-in slow roasting joint.
A tunnel-boned and rolled leg of lamb.
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