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Celebrating Nose-to-Tail Eating with a Traditional FavouriteAt Swaledale
Lean and tender
but I find this produces a rather old-school and unnecessarily thick gravy
that those gathered around will all prefer a different doneness
The breasts sit level with the legs
Butterflied Leg of Swaledale Lamb artisan Celebrating Nose-to-Tail Eating with aPerfect for Barbecuing or Griddling Grass Fed Butterflied Leg of Lamb A cut made for the BBQ or griddle pan, our Butterflied Leg of Lamb is expertly prepared by Swaledale's butchers. The bone is carefully removed before the leg is opened out to an even thickness, allowing for faster, more consistent cooking over high heat. This grass fed lamb cut is ideal for marinating we recommend a paste of crushed garlic, fresh thyme leaves, smoked paprika, and
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