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Wild Garlic stuffed saddle of Lamb
£54.50
Open Fire cooking ~ Lean ~ easy to carve
We source all our lamb locally, from small mixed farms, these farms often rear lamb as part of a regenerative system. Therefore have a positive impact on our countryside.
We hang the lamb for a minimum of 7 days. This makes the them tender and full of flavour.
We remove the bone from the saddle and stuff with a pungent delightful wild garlic stuffing created by Tom, Head Chef at 'The Suffolk', accross the road.
This is a wonderful seasonal product, so make the most of it while it lasts.
Sear the fat in a pan then place in the oven, best cooked pink. Don't forget to rest.
Whole feeds 4-6 Half feeds 2-4.
