Lamb Leg Joint with Rosemary & Redcurrant Jelly

Lamb Leg Joint with Rosemary & Redcurrant JellyPrepared for convenience without compromise, this lamb leg joint is ideal for intimate Sunday roasts, easy entertaining or a refined midweek treat. Simply heat through to enjoy rich, aromatic flavours with none of the fuss. Why Youll Love It Boneless lamb leg joint, sous vide cooked for tenderness Seasoned with rosemary, redcurrant jelly, cracked pepper & sea salt Juicy pink centre with aromatic, savoury sweet balance A rich roast made effortless

sandy and calcareous soils lend freshness and mineral precision

Grass-fed British beef fillet at the heart of every Wellington

– Roast chicken with tarragon and buttered leeks

Luxury picnic selection with rosé wine

pasta dishes or salads

and traditionally oak smoked

it can be enjoyed hot or cold

roasted or finished with a glaze of your choice

– A full-bodied red wine or strong British ale

Luxury Coleslaw or Potatoes – for effortless sides

Made with British pork and time-honoured methods

Sarah’s Pickled Oranges bring unexpected brightness to classic British fare