Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Magnificient. I threw it in my slow cooker with the wrapper still on with 1 & 1/2 litres of water and sous-vide it on medium for 7 hours before browning and crisping in the oven for 30 mins. Best lamb I have ever eaten.”
