Brace of Wild Partridge, Whole lamb-roasting-joints crisp it for carbonara

crisp it for carbonara

ensures even cooking in a shorter time frame than a whole chicken

with the eye of the loin carefully removed from the bone and expertly trimmed of any sinew by our butchery team

Cut from the wing-rib end of the sirloin

slice the steak thinly and brush it with a soy and mirin glaze

Brace of Wild Partridge, Whole lamb-roasting-joints crisp it for carbonaraWild Partridge A Seasonal British Game Bird Wild partridge are in season from 1 September to 1 February, making them a highlight of the autumn and winter table. French, or red legged partridge, is often considered the perfect introduction to feathered game. With tender white breast meat and darker, flavoursome legs, it offers one of the mildest game flavours yet remains full of character. Traditionally oven roasted and served with bread sauce, it