Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Absolutely delicious roasted and accompanied by wild garlic dauphinoise potatoes and purple sprouting broccoli. Loved not having to carve with bone in! Made it very easy to do a lovely roast for a group”
“I have not used this yet but intend using it tomorrow. It looks fantastic. I found a recipe years ago where the joint was placed in a roasting tin and had olive oil and wine vinegar poured over it along with a light sprinkle of sea salt and freshly milled pepper.
Remove lamb from oven to rest when cooked to your satisfaction then add grated garlic cloves ( to your own liking ), capers and freshly chopped parsley ( lots ) to the juices in your roasting tin. Serve the lamb with the warmed through sauce. Different and delicious! I'm looking forward to it.”
