Boned & Rolled Breast of Lamb (1kg)

One of the most economical cuts available, breast of lamb is best when cooked slowly. The fat content means it’s full of flavour and when slow cooked you’re left with tender meat that melts in the mouth and a deliciously crispy skin. Serve with mash and veggies for a traditional classic. We source our lamb and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things.