The hind leg of a Lamb, with all the bones removed, except the knuckle bone which is french trimmed, and without the topside muscle, this gives more even slices of meat. This is an easier joint to carve.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath