Raised in the valleys of the Rhonda this fine spring lamb is perfect for an Easter Sunday roast. Succulent and tender this fine meat has been raised to the highest of standards and this can be tasted in this exceptional quality meat.
Available as a half or whole, a half will comfortably feed six. A whole will have you feasting on lamb curry or a tagine for a few days after.
The thigh and shank bones are left in to add flavour but can be removed upon request.
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