Carvery Cut Legs of Spring Yorkshire Lamb
All of our lamb is sourced from the Yorkshire Dales. A Yorkshire favourite – the leg is lean and tender perfect for a Sunday roast with all the trimmings. Cook with rosemary and thyme.
A traditional cut from the hind leg. Our butchers trim the meat from the bone then tie back on again. The bone adds flavour during roasting but is easily removed make carving easy.