Whole lamb leg bone in, the classic British roast dinner perfect for those autumnal and wintery nights in or jazzed up in summer with Moroccan spices, always a winner.
Half lamb leg bone in, the classic British roast dinner perfect for those autumnal and wintery nights in or jazzed up in summer with Moroccan spices, always a winner.
Cut from free range cherry orchard pigs, these incredible Porchetta joints are prepared from the middle of pork (loin & belly).
We remove all bones before rolling to create one of the most flavoursome, tender and juicy pork joints around. The leaness from the loin coupled with the fat and flavour of the belly is the perfect balance.
Our french trimmed rack of lamb is a brilliant choice and a real show stopper. Prepared from the whole best end, best roasted with a herb crust and served as a 4 bone portion see our recipe below for some inspiration.