This leg of lamb from Taste Tradition's North Yorkshire farm has had the bone removed and has been rolled and tied making it simple and easy to carve. It is one of the most popular cuts amongst lamb lovers and is a perfect choice for your Easter Sunday lunch or a simple Sunday roast.
The majority of Taste Tradition's flock of sheep and lambs are Texel and Suffolk, as they are able to convert forage into meat effectively, are well fleshed with little fat, and produce a very consistent quality of carcase.
The Taste Tradition flock is kept on limestone based land, which is free draining and therefore very good ground for raising sheep. The grass from this land is the mainstay of their diet, but in the winter months when this is not as available they provide supplements to ensure the flock receives all the nutrients it requires.
Taste Tradtion ensure all processing is kept local, retaining business in the region and reducing stress on the animals by reducing time spent in transit.
Storage: Minimum shelf life of 9 days. Suitable for home freezing.
Country of Origin: UK
|Country of Origin||UK|
|Serving Size||Serves 8-10 people|
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