Smoked Lamb
Gold Award Winner in 2008!
Boned leg of local lamb is cured for two weeks then both cold and hot smoked to allow the delicious smokey flavours to infuse deep into the meat. 
Gold Award Winner in 2008!
Boned leg of local lamb is cured for two weeks then both cold and hot smoked to allow the delicious smokey flavours to infuse deep into the meat.