Details
The leg of lamb is cured with dry salt and then smoked on oak and beech wood.
Perfect on in a baguette sandwich with goat’s cheese and rocket leaves, black pepper and a drizzle of olive oil. Serve with baked potatoes or simply with spicy salad leaves.
Additional Information
| Supplier Type | Producer |
|---|---|
| Supplier | LE FUMETON |
| Shelf Life | No |
