Kleftiko (lamb shoulder steaks)

£1000

Hand cut lamb shoulder steaks - marinated in traditional Greek & Cypriot flavours - Slow cook for best results or BBQ.

Shoulder of lamb needs to be cooked slowly, at a low temperature; the meat will fall off the bone. The same rules apply for a boned and rolled shoulder; the meat will be tender and juicy. 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 the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.