VelvetLeg of lamb makes a generous roast, with rich meat that takes well to garlic, herbs and bright citrus. Roasted on the bone or boned, stuffed and rolled, it benefits from a rest before carving to keep the slices juicy.
Leg of lamb makes a generous roast, with rich meat that takes well to garlic, herbs and bright citrus. Roasted on the bone or boned, stuffed and rolled, it benefits from a rest before carving to keep the slices juicy.
Leg of lamb makes a generous roast, with rich meat that takes well to garlic, herbs and bright citrus. Roasted on the bone or boned, stuffed and rolled, it benefits from a rest before carving to keep the slices juicy.
Leg of lamb makes a generous roast, with rich meat that takes well to garlic, herbs and bright citrus. Roasted on the bone or boned, stuffed and rolled, it benefits from a rest before carving to keep the slices juicy.
Leg of lamb makes a generous roast, with rich meat that takes well to garlic, herbs and bright citrus. Roasted on the bone or boned, stuffed and rolled, it benefits from a rest before carving to keep the slices juicy.
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