Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Perfect size for a midweek roast; 220'C for 20 mins then 180'C for 30 mins is all it needs; slightly pink, very tender, carved beautifully, very tasty; definitely recommended.”
“Great to carve, no bones to navigate just large slices of tender lamb to devour, it has a lovely tasting depth of flavour which is too good for mint sauce.”
