Romney X Boned & Rolled Leg of Lamb (1.3kg)

Rolling the fillet end of the leg gives us a roasting joint that is lean through, with the fat on the outside to baste and crisp as it roasts. This joint can still be studded with rosemary and garlic or treated to any recipe calling for a bone-in leg; it'll just take a bit less time to cook through and carve easier. What's not to love?This Easter, we're excited to debut the first home-bred Romney sired lambs from Tom and Clare Eames' flock. This has been a project years in the making, and is another step in Tom & Claire's sustainability mission. Romneys are hill sheep, so build fantastic flavour through their meat and fat while grazing the Devon lowlands. Because of their beautiful fat, we can dry-age these Easter lambs for over seven days to enrich, soften and develop their flavour even more.