Whole Leg of Swaledale Lamb venison Continuing the chilli theme

Continuing the chilli theme

slow-grown on the lush pastures of the Yorkshire Dales

Flavourful and Incredibly Versatile

I reach for black olives — the really good

The limestone pastures of the Yorkshire Dales are home to a unique range of herbs

Whole Leg of Swaledale Lamb venison Continuing the chilli themeWhole Leg of Lamb, Grass Fed & Perfect for Roasting A whole leg of lamb, cooked on the bone, delivers exceptional flavour and succulence. This classic Sunday roast cut pairs beautifully with all the traditional trimmings mint sauce or jelly being essential. For a flavour packed twist, pierce the flesh in several places with a small, sharp knife and insert half a garlic clove, a salted anchovy, and a sprig of fresh rosemary before roasting. For