Bill the Butcher - Lamb Half Shoulder Of Lamb 1 Kg

Our Dorset X Charolais Spring Lamb is reared by Martin Jennings in Pitcombe, less than 12 miles away from Frome. We hang our lamb for 20 days before cutting, to ensure the best eating quality, in terms of flavour and tenderness. Why not try roasting it slowly, with fresh Rosemary and Garlic.