Grass Fed Leg of Lamb roasting basting the steak and adding

basting the steak and adding richness without overpowering it

crispy exterior with a juicy

A versatile

Flat iron steaks

Use the marinade of your choice and then treat like a giant steak - cook over coal or wood embers on medium heat until the outside is charred and golden and the centre is a perfect 60C for a medium result

Grass Fed Leg of Lamb roasting basting the steak and addingThe 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,