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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.
