Sliced Smoked Lamb
£7.25
A hard to find gem! I was introduced to this by Christopher at The Weald Smokery in early 2008 and recommend it to anybody with a Morocan style couscous.
Boned leg of local lamb is cured for two weeks then both cold and hot smoked to allow the delicious smoky flavours to infuse deep into the meat. Gold Winner at the 2008 Great Taste Awards.
