The fattiest part of the lamb but this makes for a very delicious joint for roasting. The fat will keep the meat very succulent during the cooking process. Our lamb has been traditionally and locally reared on natural chalk grassland for full flavour. Very cheap eating, cook it slow.
Free-range Wiltshire Lamb:
Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.