Grass Fed Leg of Lamb roasting joint these duck legs deliver exceptional

these duck legs deliver exceptional results with minimal fuss

Serve it with a side of seasonal greens for a complete meal that will leave you craving more

featherlike seam of gristle

then roast in a preheated oven at 180°C (160°C fan) until the internal temperature reaches around 54–56°C for medium-rare

Grass Fed Leg of Lamb roasting joint these duck legs deliver exceptionalThe leg of lamb is the traditional roasting joint of choice, often the centerpiece of Sunday lunch for a good reason. Taken from the hind leg, it combines firm, well structured meat with just enough fat to keep it juicy and flavourful as it cooks. Our lambs are grass fed on the open pastures of the Blackdown Hills and dry aged for 710 days to develop natural tenderness and deepen their rich, full bodied flavour. This process enhances the texture,