Grass Fed Leg of Lamb roasting Flat iron steaks

Flat iron steaks

Each joint comes with a generous fat cap that crisps up beautifully during cooking

Ideal for special occasions or a deliciously indulgent meal

Cut from the back of the loin

bavette has a robust character that responds beautifully to quick

Grass Fed Leg of Lamb roasting Flat iron steaksThe leg of lamb is the traditional roasting joint of choice, often the centerpiece of Sunday lunch for a good reason. Taken from the hind leg, it combines firm, well structured meat with just enough fat to keep it juicy and flavourful as it cooks. Our lambs are grass fed on the open pastures of the Blackdown Hills and dry aged for 710 days to develop natural tenderness and deepen their rich, full bodied flavour. This process enhances the texture,