Cotswold Large Leg of Lamb on the bone

Our Cotswold leg of Lamb on the bone 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.

Whole joint – Approximate weight 3-3.7 KG


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