Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Expected a single piece based on the picture but came in several pieces. I slow cooked for two hours but it was quite tough. I probably cooked it wrong.”
“The best lamb I have ever tasted. Pan seared and finished in oven to 50 degrees and pink in the middle. Perfect for a romantic supper, special roast with any leftovers sliced thinly to make the best lamb sandwich. 12 out of 10.”
