The earthy flavour of our slow-grown hogget works so well with the smokey char of cooking over fire. Combine this with the freshness of curd, preserved lemon and new season asparagus. A perfect Spring meal.

Butterflying the lamb makes it so easy to cook and encourages more of the meat to take up that wonderful charred flavour, that you only get when cooking over fire.



  • Over a bed of hot embers gently caramelise the lamb for around 10 minutes on each side, then move to one side of the grill to gently cook through. If you're using a meat thermometer you're looking for 44C in the centre. This should take around 30 minutes to achieve.

  • Once cooked remove from the grill, wrap in tin foil and leave to rest for 15 minutes.

  • Finely chop the preserved lemon and the mint. Take a mixing bowl and combine the lemon, mint and curd, then season well. 

  • Lightly oil the asparagus and season well. Grill the asparagus for a maximum of 3 minutes, you still want a little crunch left in them.

  • Slice the lamb leg and serve with the seasoned curd, asparagus and thin slices of radish.

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