Our award-winning Yorkshire lamb is reared by local farmer, George Wood at Penistone. Great Taste award-winning, this is perfect to serve as a starter with root vegetables or winter greens.
Cooking Guide 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 mins 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. Serve with plenty of Yorkshire puddings</a and lots of real gravy! A guide to making your own Real Gravy HERE!