Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Ate it last Sunday. It was superb.! Beautiful sweet lamb. Obviously cooked for a few hours on a low heat until it fell off the bone. The fat was crispy and very moreish!! Also used the fat for the roast potatoes! Delicious!”
“Slathered in a chopped rosemary and garlic rub, laid on some onions in a couple of cups of water, wrapped tightly in foil and then slow roasted for 12 hours overnight. Absolutely delicious and fed 7 with left overs. You just can't get shoulder like this in a supermarket. It is worth every penny!”
