Cotswold boned and rolled leg of lamb
Our Cotswold boned and rolled leg of lamb is cut from lamb dry aged on the bone for 10 -14 days in our unique Himalayan salt chamber. This draws the moisture away from the meat whilst the salt gently impregnates the meat, creating a salt marsh effect and producing a unique flavour.
A family favourite of ours is curry infused leg of lamb. Take the lamb joint, lie it flat and season well. Paste half a jar of any Pataks curry paste, the choice is yours and cover both sides of the lamb. Cook in the oven on 200 degrees for 50 mins or less if you like it pink. Absolutely delicious!
Approx 2 kg boned and rolled leg of Cotswold lamb.