Description
We only use locally sourced lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.
Cooking Guide:
Render the fat in a hot pan
Roast at 180c, Gas 4-5
for 25 mins per 1lb + 25 minutes
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