Page content (index.php)
Elevate your butterflied leg of lamb with a Sichuan, honey and ginger glaze. Paired with smoky cabbage this is a delicious Sunday spring and summer ‘roast’ on your BBQ.
This recipe was created by Jemima and Lucy from Tart London. They served it with rainbow chard with chilli and garlic, steamed jasmine rice, Farm Shop Wild Garlic Pickles, and our Crab Apple Dipping Sauce.