Perfect choice for Easter. £50.00 & FREE Delivery!
Boneless Leg of Westcountry Lamb - Ready to cook. 2.3kg/5lbs
Inspired by our friend Olivier Certain, Award Winning Head Chef at Clavelshay Barn Restaurant, North Petherton, Somerset.
It was Olivier who suggested we put chopped wild garlic directly into boned legs of lamb, here they are cooking in the restaurant oven.
An instant hit with his customers, we had to share them with you!
Simply roast with a sprig or two of fresh rosemary, (this comes with the joint) and a sprinkling of coarse sea salt.
The wild garlic delicately perfumes the meat, it smells great when coking and is delicious to eat!
Clavelshay Barn Restaurant
A perfect 'Hidden Gem of a Restaurant' in a converted 18th-century barn on a working dairy farm.
Owner Sue Milverton and Chef Olivier Certains commitment to farm-grown and local produce cooked in the modern British style have won them many prestigious awards.
Heal Farm are full members of 'Quality Standard English Lamb & Beef'