Traditionally Cured Free Range Gammon Roasting Joint Size:3 kg | Serves 12+ making them quick to cook

making them quick to cook and easy to carve

We recommend boiling to cook first before removing the rind

more complex flavour with a finer texture and fuller bite than typical young lamb

giving a tender

Traditionally Cured Free Range Gammon Roasting Joint Size:3 kg | Serves 12+ making them quick to cookOur gammons are cured by hand using our unique, carefully balanced brine recipe of salt, water, sugar, and spices passed down through the generations. Its a traditional way of preserving meat, but we follow our own recipe to give the gammon a gentle sweetness and a good, rounded flavour. We cure in small batches, injecting the brine into the meat so it reaches right through the joint. This keeps the gammon moist all the way to the centre. After that,