Whole Leg of Swaledale Lamb venison The limestone pastures of the

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

crown the patty with Gruyère

Sirloin steak with two fried eggs on top

our pork belly delivers exceptional flavour and succulence

Whole Leg of Swaledale Lamb venison The limestone pastures of theWhole 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