FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A very economical cut from the belly of the lamb.
Breast of lamb is fairly fatty but very flavoursome as a result is best when cooked slowly so that much of the fat can melt off. Cooked this way you are left with meltingly tender meat and a really crispy surface which has lots of flavour. Alternatively, you can stuff it with a dry stuffing that can absorb some of the fat to make it moist.
Other economical lamb cuts include the scrag and the shank, which are best slow cooked too although in more liquid.
£14.50
A traditional favourite, our Yorkshire Lamb Breast – Boned & Rolled is a richly satisfying cut that’s full of character. Taken from the lower chest of the lamb, this joint is expertly boned and neatly rolled by our butchers, making it easy to cook and carve. It comes from native breed lambs reared on North Yorkshire farms, where animal welfare and sustainable farming are always a priority.
Lamb breast is a slightly fattier cut, which makes it incredibly moist and ideal for slow roasting. The fat bastes the meat as it cooks, helping it stay tender and giving it a deep, savoury taste that pairs beautifully with classic herbs like rosemary and thyme. It’s also a brilliant option for stuffing with seasonal ingredients – think garlic, parsley, or a hint of anchovy for an extra depth.
This cut is often overlooked, but it’s one of the most rewarding when given time to cook low and slow. Whether you’re preparing a relaxed Sunday lunch or batch cooking for the week ahead, boned and rolled lamb breast delivers on both comfort and taste.
Cooking Tip: Roast low and slow at around 150°C for 2.5–3 hours, allowing the meat to become meltingly soft and the fat to render down beautifully. Finish with a high heat blast to crisp up the outside.
Perfect for: Traditional roasts, slow-cooked dishes, or slicing cold for sandwiches and salads.
| Weight | .9 kg |
|---|
Susan Ellis (verified owner) –
Again far too much fat, disappointing
Sarah Barnes (verified owner) –
Slow roasted lamb heaven
Graham Burr (verified owner) –
excellent product, would fully recommend, delivery was prompt, no problems.
Kevin jones (verified owner) –
Was delivered well and safe
George Thompson (verified owner) –
Dragomir Hristov (verified owner) –
MS LM DAVIES (verified owner) –
Delicious hot and cold. Slow cooked the joint, so very tender, moist, but not greasy
Dudley Drayson (verified owner) –
A cheaper, fattier cut of lamb but gives great rewards in flavour if cooked low & slow. Grid Irons are a little meatier than most breasts of lamb if these were typical examples.
chris green (verified owner) –
Panayis Manuelides (verified owner) –
John Flynn (verified owner) –
J Kielty (verified owner) –
Jacqueline Washington (verified owner) –
Loved it..
Thomas Murray (verified owner) –
great service. cooked well great flavour will use again.
Ian Campbell (verified owner) –
Arrived well packaged cooked well nice and tender pleased with purchase