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Local Lamb

Local Lamb

Reared by Ben Mortimer at Powderham and Robert Darke in Dartmouth.

We hang our lamb in whole carcass form for 5 - 14 days depending on the season and breed, ensuring the best flavour.

For Two - Succulent Rack of Lamb

Boned & Rolled Leg of Lamb

Lamb Chump Chop (4 x 200g)

MINT LAMB STEAKS (175G X 4)

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