A popular cut for roasting, stud with rosemary and garlic and serve pink or slow-cook for a darker, melt-in-the-mouth meat that falls of the bone. 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. Best for: Roasting
Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Preheat oven to 190ºC. Place lamb joint in a roasting tin and roast in the centre of the oven. For medium lamb, cook for 25 minutes per 450g + 25 minutes extra.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow