FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
This is a great meaty roasting joint from the top end of the leg. Our butchers will prepare it by removing the top bone and tying where required.
Weights vary but each joint weighs around 2kg
£39.80
David Murphy (verified owner) –
Beautiful flavour and thoroughly enjoyed. I will buy again. Good delivery time and plenty of life left after delivery.
Martin Moloney (verified owner) –
Chris Prendaglia (verified owner) –
Cooked @ 150 C for 5 hours, result deep pink, almost game flavours and soft to eat.
joyce ryan (verified owner) –
Ordered this with our Christmas meat but it’s stored in the freezer for a January birthday meal
William Griffiths (verified owner) –
Excellent no more to be said
Martin Sisson (verified owner) –
I cooked it by searing at gas mark 7 uncovered for 30 minutes, then cooking for three and half hours covered at gas mark 3, then 30 minutes at gas mark 5 uncovered. I let it rest for another 30 minutes. It was moist and tender, and the flavour was superb. Next time, I will roast it studded with garlic and over vegetables, and with more seasoning rubbed into the skin before I cook it.
Lou Vanderwalt (verified owner) –
Anthony Bains-Unwin (verified owner) –
Very succulent and full of flavour. Excellent value for money.
Simon Johnson (verified owner) –
Robert John Andrew (verified owner) –
I await to try it but in the past in has been very good.
PETER ROBINSON (verified owner) –
Superb meat, very flavoursome, the joint was thoroughly enjoyed by all
bill patrick (verified owner) –
As above
ALAN FOXLEY (verified owner) –
Great taste
Janine Brocklesby (verified owner) –
Hmmm, I’m sorry to say that we were not impressed.. Too much sinew and a little on the tough side even after slow cooker..
Rod Whitehead (verified owner) –
What a fabulous piece of mutton this was. I’m blessed to have a green egg so it went on there at 145 deg to an internal temperature of 69 deg, garlic slivers and rosemary sprigs buried in the meat through slits in the skin which added a good additional background flavour. Make no mistake though, this was a very tender, juicy, flavourful piece of meat and it was a big old lump too. We’ll definitely be having more of this. Lamb is great, but this is another level.