A small joint of Jacob Lamb cut from the leg using traditional seam cutting techniques. These are tender joints which can be roasted but are also great in a hotpot. Steve works purely with Scotch Lamb supplied either by the Munro family in Ladybank, Fife or from his own expanding flock of Jacob sheep on the farm. In the event that neither has any stock ready he buys generally Texel or Suffolk crosses from other local farmers. Scotch lamb and mutton is 100% grass fed and amongst the most flavoursome in the world.