Grass Fed Lamb Rump with Mint Marinade gift card and easy to carve once

and easy to carve once cooked

Our lambs are grass-fed on the open pastures of the Blackdown Hills and dry-aged for 7–10 days to develop natural tenderness and deepen their rich

Cover with salt and pepper and smoke low and slow until it hits 85C

but we follow our own recipe to give the gammon a gentle sweetness and a good

prized for its intense beefy flavour and slightly open texture

Grass Fed Lamb Rump with Mint Marinade gift card and easy to carve onceThe rump of lamb comes from the hind leg, a firm, well structured muscle with a clean, full bodied flavour. Boned and prepared as a roasting joint, it carries just enough fat to keep the meat juicy while allowing the natural lamb character to shine. This joint is coated in a mint glaze, which adds a subtle, aromatic note while helping the meat stay moist and enhancing the natural sweetness of the lamb as it roasts.