Boned and Rolled loins are a lamb chop with out any bones, making a perfect mini roasting joint, with lamb crackling rising up from the thin layer of fat between the skin and loins

A firm favourite of Andy’s, simply slide in some fresh garlic cloves in between the string into the centre of the loin, rub with a blend of crushed sea salt and dried rosemary powder and bake in oven until crispy on the outside, lean and tender in the centre

“Slice thinly to serve and chill any leftovers overnight, and slicing like ham for the ultimate paleo brunch the next day” says Jen 

The best Mendip Mutton recipe we can share 

Managing your orders from Fernhill Farm