Brace of Wild Partridge, Whole lamb-roasting-joints slice the steak thinly and

slice the steak thinly and brush it with a soy and mirin glaze

Featuring heritage breeds

While a whole venison haunch joint is often roasted or braised

but the effort is well rewarded

Cut from the wing-rib end of the sirloin

Brace of Wild Partridge, Whole lamb-roasting-joints slice the steak thinly andWild 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