Grouse are known as the king of game birds, being the most deeply flavoured, dark fleshed of all the game birds. They are found in heathland, particularly in the North of England and Scotland, feeding on the young shoots of heather.
Our oven-ready grouse come from the North Yorkshre Moors. Younger birds are best served pink, to stop the meat from drying out. It can be worth cooking the leg separately as they can take a few minutes longer than the breast meat.