Description

Our melt in the mouth boned and rolled shoulder of lamb with the knuckle bone left in for added flavour, will make for a beautiful Sunday roast – traditionally hand-tied by our butchers to ensure an easy carve and even cook.

Our grass-fed Dorper breed, slow-reared lamb comes directly from our own local farm to our own small private abattoir, keeping stress for the animal to an absolute minimum (and making for a better taste!). Hung for a minimum of 10 days for added flavour and texture. Hand-prepared onsite by our artisan butchers. The animals do not leave a 4-5 mile radius. Provenance, sustainability and ethical farming/butchery doesn’t get better than that!