1 whole Lamb Breast is roughly 900g
If you have any specific requirements or any questions please feel free to contact us and we will be happy to help
The Lamb Breast is the often overlooked cut of free range-lamb, as it looks rather unpromising, and not as meaty as other cuts. However this old-fashioned cut has absolutely incredible flavour, in common with other hardworking joints.
It is effectively a sheet of about 6 or 7 riblets, with a slim layer of meat and a layer of delicious juicy fat over the top. The grass-fed lamb breast is definitely one to stuff & embellish with a broad range of other exciting ingredients. The breast can be boned out, layered up around some stuffing or herbs, and tied into a joint for long slow cooking.
The breast can also be cut into individual riblets for marinating with Mediterranean, middle eastern or Indian spices. Cooked slowly in the oven or on the barbeque, so that the fat renders and crisps, you will be rewarded with the most staggeringly delicious, mouth watering treat. Let your local butcher know if we can help with preparation or cooking ideas for this underrated piece of lamb.
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Fabulous quality, non-intensively reared lamb and Mutton from the English countryside is arguably some of the most ecological and nutritionally superior meat we can consume. Sheep rely almost entirely on grasses, foraged herbs and shrubs and scrubland for their diet. Most of the lamb we produce and supply comes from local to our farm in [...]