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Breast of Lamb


Lamb breast is an underrated and old fashioned cut which is not only economical but also full of flavour. The high level of marbling throughout the meat means the rolled joint remains moist and juicy during slow and low cooking. To finish off, we recommend cutting into thick slices and lightly crisping in a pan before serving with seasonal greens and crushed new potatoes.

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Our lamb are grass-fed and reared on our Durslade Farm where they enjoy pastures of natural grasses, herbs and wild flowers.

  • 800g
  • REARED in Britain
  • EXPERTLY PREPARED in our butchery

Delivery information

We deliver nationwide. To guarantee Saturday delivery, orders should be placed by midnight on the preceding Thursday. Our chilled and frozen items are packed using ice packs and environmentally friendly Woolcool.

Cooking tips

Remove from the fridge and bring to room temperature. Add oil, salt and any preferred seasoning. Place in a preheated oven at 140 and slow-cook for 3.5-4 hours. Allow to rest before slicing.

Storage instructions

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.

from our farm

Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.

Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.