A leg of the best Cheviot lamb, reared in lush green pastures of the Upper Clyde Valley and expertly butchered by Billy Glendinning. You may have seen Gordon Ramsay in the climax of the F Word cooking his home reared spring lamb at Claridges. Gordon stuffed the leg with mint, garlic and goats cheese, seasoned well, and tied it with Rosemary before roasting for 35 minutes, then resting for 35 minutes before serving. Utterly delicious.
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