Half Leg Lamb 'Cull Ewe'
A roast leg of lamb, it hardly gets more British on a Sunday than that! Supercharge your roast this week with our dry-aged Cull Ewe leg joint.
1 x half leg joint (1.3kg) Choose the fillet end or the shank end
Cull ewe (or yaw, if you’re Cornish) is a relatively new idea, born from the idea of grazing and fattening mothering sheep at retirement age using regenerative farming methods.
Cull Ewe has been popping up on menus in loads of London’s top restaurants and now you have the opportunity to try some for yourself.
Older lamb or mutton can lack the tenderness of new lamb, but cull ewe is something else entirely. The cull ewes are rotated around rich grass which adds plenty of fat cover, this is further emphasised by weeks of dry ageing. This creates a beautiful soft texture and a rich lamb flavour.
Our farmer - Max - also known as The Regenerative Sheep Farmer, was inspired to start his cull ewe flock by his mentor and one of the UK's leading voices on regenerative agriculture, Matt Chatfield of the Cornwall Project.
We have a full ‘cull ewe’ lamb available in different cuts, from chops to slow-cooked shoulders. It’s something you won’t have tried before and will definitely be back again.