Brace of Wild Partridge, Whole lamb-roasting-joints but the effort is well

but the effort is well rewarded

Remove from the oven at 58°C and rest well but do not cover

crisp it for carbonara

While a whole venison haunch joint is often roasted or braised

The result is a richly flavoured product that has become a staple bestseller in our restaurant community

Brace of Wild Partridge, Whole lamb-roasting-joints but the effort is wellWild 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