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:

Gas 4-5, 1/50 – 160°C, 350°F

30 mins per 450g/½kg(lb) + 30 min