A cut made for the barbecue or griddle pan! Our butchers expertly remove the bone before opening the lamb leg out to an approximately even thickness. This technique allows even cooking over a high heat. We love a paste of garlic, thyme leaves, smoked paprika and olive oil rubbed all over, ideally left overnight for the flavours to penetrate - the possibilities are endless. Our lambs roam free on the limestone pastures of the Yorkshire Dales, the unique wild flowers, herbs and grasses delivering layers of complex flavour.
