Traditional Half Leg of Lamb (1.1kg)

Typically more flavourful than lamb due to a longer time spent on pasture, our Half Leg of Lamb has been dry-aged for 7-10 days to further enhance its taste. To cook, we recommend slow roasting with half a bottle of wine, shallots, and garlic for tender and flavoursome meat. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.