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Tunley Farm Butchers

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Top tips: roast chicken

Roast beef and yorkshire pudding

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Somerset leg of lamb has got to be one of the best cuts of meat. Roasted with all the trimmings, it makes a fantastic Sunday lunch. Here, Mark from Tunley Farm Butchers shares his top tip for cooking the perfect roast: Stud the leg with rosemary & garlic

  • Take a sharp pointed knife & make approx 30 incisions all over the lamb.

  • Thinly slice 4 peeled cloves of garlic & prod a slice in each incision.

  • Next , pull off small sprigs of rosemary & insert these into the incisions.

  • Let the lamb stand at room temperature  for 1 hour before  cooking.

TOP TIPS: Roast leg of lamb