- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
- Cook on the BBQ
A cut made for the barbecue or griddle pan. Our butchers expertly remove the bone before opening out the lamb leg to an approximately even thickness.
This technique allows even cooking over a high heat. We love a paste of crushed garlic, fresh thyme leaves, smoked paprika and olive oil rubbed all over, ideally left overnight for the flavours to penetrate.
Swaledale lambs roam free on the limestone pastures of the Yorkshire Dales; the unique wildflowers, herbs and grasses delivering layers of complex flavour.
Valentine Warner inspires:
Ultimately this is the best lamb joint for cooking over charcoal on the BBQ. Using a lid and an oven is created; essential for a more even cook and rather than the lid just being an upturned gloomy swimming pool of rainwater containing drowned insects.
Start the lamb in the part of the barbecue where the charcoal is shallow so as to be least hot. This will prevent the unnecessary flare-ups of the fat being placed over too high a heat.
In a more Mediterranean-style drier herbs such as rosemary, sage, oregano, thyme, the types you’d find on an Aegean mountainside make for a wonderful seasoning when finely chopped and abundantly mixed with fresh garlic, lemon peel and salt flakes. Dried and ground fig leaves lend their heady flavour in a most magical way.
Alternatively try lots of fresh thyme, fresh rosemary, fennel tops with smushed up anchovies, garlic, lemon juice a little red or white wine and lemon juice smeared all over once combined into a purée.
Given a Spanish treatment and ground coriander seed with smoked paprika, smashed garlic and fresh oregano will sizzle on the lamb to a wonderful accompaniment for grilled peppers with sherry vinegar and walnut oil.
A good tandoori mix is very enjoyable with companions of a blitzed green and sweetened, fresh mint and fennel seed yoghurt, a simple salad of iceberg lettuce, raw onion and tomato, some lemon wedges and good naan or buttered flat bread.
Grass-fed, heritage breed lamb
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.