A whole leg of lamb, prepared by our butchers to make it easy to carve while still leaving a bone for presentation and added flavour. The aitch and femur bones are removed, and the shank bone is French Trimmed. This is a leaner option than the shoulder, and the flavour and quality of the meat is sure to impress
Minimum weight 2kg.
Our lambs are purchased from various parts of the country to maintain a young new season lamb. Our specialist lamb buyer tries to purchase English mixed with a continental breed. Lambs are mainly grazed unless weather conditions are very poor, in which case they are housed. In certain cases where the cattle cannot be taken from the field, they are given food.
Our "New Season" lamb season starts in Worcestershire, Warwickshire and Leicestershire (March - August). We then move our purchases to the Scottish Borders (September - November) making good use of the grass before the colder weather sets in, at which point we move our purchasing to Devon and Cornwall (November - March).
Our Main Breeds we try to chose from are: Suffolk, Texel, Cheviot and Limousine.
|Price per kg||£13.95|