Air Dried Lamb with Ras el Hanout

Local free range lamb, from traditional breeds, is given a North African twist with our recipe. The leg is marinated in red wine for a week, combined with a spice mix of ras el hanout and ginger and then air-dried for up to six weeks to intensify the flavour.

£5.49

Out of stock

Additional information

Weight 50 g
Packaging

vacuum pack, loose by weight

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