Our award-winning Yorkshire lamb is locally reared at George Wood’s family farm near Penistone. With a Great Taste award, this is perfect to serve with creamy mash, root vegetables or winter greens.
This is a guide only as appliances vary – for fan ovens please reduce the temperature accordingly. Hot sear for 5 mins at 220’C then allow 10 – 20 minutes at 170’C/340’F/Gas 4 depending on size. For readiness pierce with a skewer at the fattest point and press out the juices. If the juices are red = rare, pink = medium, clear = well-done. These are best served pink to fully appreciate their succulence. Rest in a warm place and cover for 15 minutes before serving.