FRESH LEG , BONED, ROLLED AND STRING TIED. – 1 X 1.5kg av PER PACK
Salt and pepper and maybe a couple of sprigs of rosemary tucked under the strings, pop it in the oven long and slow and let the excitement begin. This cut is taken from the hind quarter and once cooked can be sliced thinly to plate up a classic Sunday favourite for many and one that will satisfy every time. enjoy!