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 |
|---|
Valerie Shadbolt (verified owner) –
Christopher Smith (verified owner) –
Gave this the same sort of cure as I would belly pork (2% salt 1% sugar 0.25% Prague#1) 7 days later some very tasty lamb ‘bacon’.
Brian & june Lowings (verified owner) –
Kevin Richardson (verified owner) –
Jennifer Smith (verified owner) –
A very tasty very fatty piece of meat.
BARRY CROWTHER (verified owner) –
Sanchia Philipps (verified owner) –
slow roasted – full of flavour- can’t beat it
Keith Rowbottom (verified owner) –
Catherine Weir (verified owner) –
In my friend’s freezer until New Year. Ask me in January!
Janet Hanmer (verified owner) –
Was disappointed with flavour. Usually love this cut but had much more fat that came out of it also
Joanna Hawkins (verified owner) –
Paul Royston (verified owner) –
the joint was unrolled and stuffed with our choice of filling. re rolled & tied.
cooked to perfection and most tastiest lamb we have ever had, even the dog had some.
will order again 1 day.
Ann Brookes (verified owner) –
June Edwards (verified owner) –
chopped into manageable pieces and frozen to try later but it has a lovely balance of fat to meat!
Sharon Faley (verified owner) –
Stunning cut of meat