Great bark, good colour on meat and fat, good eye and great taste.
Rated 4 out of 5
Kirk Rumney (verified owner)–
This was a truly lovely cut of a meat that is too hard to obtain from your ‘normal’ high st butchers. It really made our Easter roast very special
Rated 5 out of 5
Darren Boulding (verified owner)–
Wow…. excellent flavour, really tender meat and delicious crispy fat. Will take this over a rack of lamb every time. Due to the size it did 4 portions. Thoroughly recommend.
Rated 5 out of 5
Caroline Pursglove (verified owner)–
Please sir can I have some more???.
Rated 5 out of 5
Patrick (verified owner)–
Cooked sous vide for 6 hours @ 62˚C with Bay, garlic, thyme, sage and a little lamb stock.
Flavourful and succulent – just fabulous, four generous servings from one rack (and plenty of bones for stock).
Jan Treadgold (verified owner) –
Great bark, good colour on meat and fat, good eye and great taste.
Kirk Rumney (verified owner) –
This was a truly lovely cut of a meat that is too hard to obtain from your ‘normal’ high st butchers. It really made our Easter roast very special
Darren Boulding (verified owner) –
Wow…. excellent flavour, really tender meat and delicious crispy fat. Will take this over a rack of lamb every time. Due to the size it did 4 portions. Thoroughly recommend.
Caroline Pursglove (verified owner) –
Please sir can I have some more???.
Patrick (verified owner) –
Cooked sous vide for 6 hours @ 62˚C with Bay, garlic, thyme, sage and a little lamb stock.
Flavourful and succulent – just fabulous, four generous servings from one rack (and plenty of bones for stock).