Leg of Lamb Quick & easy free-range pigs which are slow-grown

free-range pigs which are slow-grown and have had plenty of time to root and forage happily

Brie style

This produces a great flavour and a really juicy piece of meat

The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour

We dry-aged our lambs for a minimum of two weeks before we cut them into a selection of joints and chops

Leg of Lamb Quick & easy free-range pigs which are slow-grownClassic roast for a Sunday lunch Tender and full of flavour Dry hung, heritage breed lamb Our Pasture fed leg of lamb makes a wonderful Sunday roast. There is plenty of meat and not too much fat on a leg joint, so this roast goes a long way. When we cut a lamb leg, we loosen the aitch bone, but do not remove it. This helps carving but retains the bone to flavour your stock. It also gives the 'full roast' experience with a great range of textures: the