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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.
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.
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
Cooking time 15 mins
Cooking time 30 mins to 1 hr
Cooking time 1 hr
Cooking time 2 hrs
Cooking time 15 mins
