Pasture raised in the Scottish Lowlands. Our lamb is hung on the bone for intensely flavoursome, tender meat.
Roast lamb is always a popular choice, and ours is presented part-boned for easy carving and hand tied with string and a sprig of rosemary. Leg offers beautifully lean and tender meat. We’ve excellent chops, neck fillet, rump, rack, shank and shoulder too. All exceptionally tasty.
A dinner party classic.
Rack of lamb is easier to cook than you’d think and it has a lovely flavour and presentation.