Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Haven't tried a saddle of lamb before, but as Swaledale had sold out of legs of lamb, decided to give it a go.
Followed the cooking instrutions on their web site but took it out at 50deg, not 54deg, rested it for about 25 minutes and it was perfect. Pink in the middle and beautifully tender. Great flavour as well.
Will definitely buy again.”
“Opened this up and stuffed it with roasted garlic and bread soaked in olive oil before re-rolling. Then cooked this for 30hrs sous vide at 55C then browned on a cast iron griddle before finished for 30 mins in a hot over. Be warned, it is quite fatty (as you would expect for lamb) but the flavour is amazing.”
