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Free Range Breast of Lamb 🚩

The forgotten great Lamb roast - amazing value for money.

Not available : 20 - 24 December 🚩

Our Price: £6.98
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The forgotten great Lamb roast - amazing value for money.

​​​​​​​An often overlooked and extremely economical, tasty Lamb Cut  

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Meltingly tender meat and a really crispy skin 

Our Free Range, Dry Aged Breast of Lamb comprises of the Brisket and Flank of Lamb - and is fairly fatty but very flavoursome - and works best when cooked slowly - so that much of the fat can melt off and be discarded from the roasting tin.

Cooked this way you are left with meltingly tender meat and a really crispy skin which has lots of flavour

Old-fashioned, rich Lamb flavour

Great for low, slow roasting on the bone for that real old-fashioned, rich Lamb flavour - at a ridiculously low price

Do have a look at ourHow t Cook/Related Recipes Tab for some great ways to prepare your Breast of Lamb

Not available : 20 - 24 December 🚩

Product Code:
z224b

Free Range Breast of Lamb 🚩

The forgotten great Lamb roast - amazing value for money.

​​​​​​​An often overlooked and extremely economical, tasty Lamb Cut  

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

Meltingly tender meat and a really crispy skin 

Our Free Range, Dry Aged Breast of Lamb comprises of the Brisket and Flank of Lamb - and is fairly fatty but very flavoursome - and works best when cooked slowly - so that much of the fat can melt off and be discarded from the roasting tin.

Cooked this way you are left with meltingly tender meat and a really crispy skin which has lots of flavour

Old-fashioned, rich Lamb flavour

Great for low, slow roasting on the bone for that real old-fashioned, rich Lamb flavour - at a ridiculously low price

Do have a look at ourHow t Cook/Related Recipes Tab for some great ways to prepare your Breast of Lamb

Not available : 20 - 24 December 🚩

Free Range Breast of Lamb 🚩

INGREDIENTS: Free Range Lamb

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Breast of Lamb 🚩

Always best to bring the meat to room temperature before cooking

  • Pre heat the oven 
  • Now season the meat with Salt, Pepper, and Herbs
  • Always place fat side up in the oven or down on a barbecue to crisp the fat 
  • After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer and for a pot roast over 70°c
  • For this piece of meat we recommend Roasting or Pot Roasting

Roasting

Preheat oven at 230°c 450°F gas mark 8 for the first 10 mins Reduce to 170°c 325°F gas mark 3  for approx 90 mins 
Always rest meat after cooking for 20 mins
Stewing and Pot Roasting Brown meat in a pan, add root vegetables (Celery, Onions, Carrots, etc.) Then add Stock, Red Wine, Herbs, Bay Leaves and cover. 
Cook slowly on the hob on a low heat until tender 
Just before serving thicken with Flour or Corn Flour. 
Stews are always better next day reheated.

Free Range Breast of Lamb 🚩

Preparation/Cooking time 2 hrs 5 mins - plus proving
Lamb Pies can be found all over Greece. using leftover Lamb simmered with Herbs, Spices, then layered with Greens and grated Feta or hard Cheese. 
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat off Vegetables with Garlic, Herbs, Tomato leftover Meat, Stock or Wine - simmer - heavenly!
Preparation time 5 mins : Cooking time - none
Use up leftover Meat from Sunday's Roast in this colourful Sandwich
Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.

Free Range Breast of Lamb 🚩

Product Code:
z224b