Boneless Saddle Of Lamb bbq; Beef The extra grazing time really

The extra grazing time really does give hogget the most excellent flavour and we then we like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat

and are deeply marbled with a nice layer of natural fat which bastes the meat perfectly

middle eastern lamb patties

Our chicken kebabs are made up of thigh and breast meat

Boneless Saddle Of Lamb bbq; Beef The extra grazing time reallyA traditional cut Heritage breed from Suffolk Full of flavour and tenderness The saddle of lamb is extremely tender and makes a wonderful roast. It's best cooked medium rare to medium, and then left to rest, covered, for half an hour or so. It's full of flavour, looks fantastic and is so easy to carve. Keep it simple with your accompanying veg and let the meat speak for itself. Reared on varied, natural grasslands of east Suffolk, our saddle of Lamb