Prepared from our whole legs of lamb, we carefully remove all the bones before tieing your joint to perfection. Easy to carve and always looks good as a centrepiece to any roast dinner.
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.
A raw cow’s milk cheese with a distinctively layered paste: the core is friable, with yoghurty acidity, progressively more unctuous, mellow and vegetal towards the rind; aromas are of mushroom and earth.
Typically has long, sweet pineapple flavours, but it can also be rich and savoury. Generally the texture is smooth, close, dense and creamy, almost like a Comté.