Our South Downs leg of lamb is the perfect Sunday Roast – pricked with rosemary and garlic, with red current jelly and mint sauce, it is one of the ultimate British meals. When you keep leg of lamb on the bone, you get more flavour and stays more succulent – just make sure to rest the joint for 15 minutes at least before serving.
Different farms lamb at different times of the year, so that with recent warm winters, we have had an extended season of Spring lamb where texture and taste work perfectly. Later on in the year you get a more robust flavour and texture that suits eating in Autumn and Winter.
All our lamb comes from within the South Downs National Park where it feeds on the mixed herbs and grasses of the sloping Downs meadows. We source from individual farms where we can trace the quality, welfare and breeding to ensure the finest tasting local lamb.
If you would like a larger leg of lamb, please do contact us as they can go up to 2kg in weight.