Our Lamb belly is left with rib bones intact to add further flavour whilst cooking. The layered fat between the meat renders down while cooking to baste the meat, keeping it succulent and tender. We would recommend slowly cooking the belly joint in order for the meat to fall of the bone and be succulent and juicy
Weight (In Kilograms)
We source our lamb from a friend of ours, who farms locally. All of their lambs are traditional native breeds. Born in the Spring, the lambs spend their summers outside at grass with their mothers, developing naturally grazing a variety of grasses and wild flowers. This gives the meat a greater depth of flavour and integration of fat marbling.
Our pork leg joint is ideal for an alternative roast dinner. The outer layer
of fat will keep the pork moist during cooking whilst the rind will give you