Leg of Lamb Quick & easy Either way they make a

Either way they make a delicious and slightly unusual little supper

Brie style

cook long and slow

free-range pigs which are slow-grown and have had plenty of time to root and forage happily

adding a sage leaf or two to delicately flavour

Leg of Lamb Quick & easy Either way they make aClassic roast for a Sunday lunch Tender and full of flavour Dry hung, heritage breed lamb Our Pasture fed leg of lamb makes a wonderful Sunday roast. There is plenty of meat and not too much fat on a leg joint, so this roast goes a long way. When we cut a lamb leg, we loosen the aitch bone, but do not remove it. This helps carving but retains the bone to flavour your stock. It also gives the 'full roast' experience with a great range of textures: the