The classic Easter roast, leg of lamb is a versatile joint that can be served pink or roasted slowly over a longer period of time, so that the meat falls off the bone.
Our carvery legs of lamb take all the effort out of carving.
Whole leg on the bone approx 2.5kg
We only use locally sourced, free range lamb, which John personally selects direct from local farms or from Ashford fat-stock market. Our lamb is predominantly grazed on our farm, just outside Tenterden and the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.
