Lamb Arrosticini are a delicious Italian kebab.
The Arrosticini originates from the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Yorkshire’s Finest Arrosticini come unseasoned with a good sprig of Rosemary.
Our recommended cooking instructions:
- Firstly, bring the Arrosticini to room temperature
- Meanwhile, heat up your barbecue
- Whilst cooking the Arrosticini, dip the Rosemary in Olive Oil and then dress the cooking lamb.
- Finish with a final flourish and sprinkle with Sea Salt. The focus is on the quality of our New Season Yorkshire Lamb, not on an overpowering spice or seasoning!
- Enjoy Immediately.
Try next…Our incredible our incredible Lamb Merguez
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