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Red Leg Partridge

Red Leg Partridge

There are two species of partridge shot in the UK, the Redleg (or French) partridge & the English (or Grey) partridge. Although available fresh right to the end of the season it should be noted that numbers may be limited from December onwards. English partridge are much less abundant & so consequently maintain a higher price than the Redlegs.

Season : September 1st to February 1st
  • Redleg (French), whole                     230 - 280g
Cooking instructions : Pre heat oven 190°C/375°F Gas Mark 5 for 20–25 Minutes

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