Description

We only use locally sourced lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.

Cooking Guide:

Render the fat in a hot pan

Roast at 180c, Gas 4-5

for 25 mins per 1lb + 25 minutes