Make the most of this leg of lamb’s deep flavour by marinating in robust spices such as cumin, coriander and paprika, before grilling on the barbecue.
This leg of lamb comes from the flock of Romney ewes raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow