Eversfield Organic Lamb Lamb Breast Boned & Rolled

Eversfield Organic

Lamb Breast Boned & Rolled

£6.99
£1.40 /100g
Pack Weight:500g
Quantity:

A wonderful slow-cook cut, our organic lamb breast can be cooked in the same way as a belly of pork or flank of beef. Slow roasting turns this joint into a succulent meat full of flavour.

Available for delivery from Saturday 4th January. 

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Typical values per 100g | Energy 1166kj/208kcal | Fat 18.5g, (of which Saturates 8.6g) | Carbohydrates 1.6g | Protein 26.7g | Salt 0.23g

How To Store  

Our Lamb Breast is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Slow-Roasted Lamb Breast Recipe

Ingredients:

  • 500g or 1kg lamb breast (bone-in)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (optional)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 300°F (150°C). Low and slow is the key to tender lamb breast.

  2. Prepare the Lamb:

    • Pat the lamb breast dry with paper towels to help achieve a nice crust.
    • Season generously with salt and pepper on both sides.

  3. Make the Herb Rub:

    • In a small bowl, mix together the minced garlic, rosemary, thyme, cumin, olive oil, and lemon juice (if using). Rub this mixture all over the lamb breast, coating both sides.

  4. Roast the Lamb:

    • Place the lamb breast, fat side up, on a wire rack in a roasting pan. This allows the fat to render and the meat to cook evenly. If you don’t have a rack, use a baking sheet lined with foil.
    • Cover the lamb loosely with foil and place in the preheated oven.

  5. Cook Times:

    • For a 500g lamb breast, roast for about 2 to 2.5 hours.
    • For a 1kg lamb breast, roast for about 3 to 3.5 hours.
    • The lamb is done when the meat is tender and pulls away from the bone easily. You can also check for an internal temperature of 160°F (71°C).

  6. Crisp the Lamb:

    • Once the lamb is tender, remove the foil and increase the oven temperature to 400°F (200°C).
    • Roast uncovered for an additional 15-20 minutes to crisp up the fat and achieve a golden-brown finish.

  7. Rest the Lamb:

    • Remove the lamb breast from the oven and let it rest for 10-15 minutes before slicing. This ensures the meat remains juicy.

  8. Slice and Serve:

    • Slice the lamb breast into portions, cutting between the bones if using bone-in lamb. Serve with roasted vegetables, mashed potatoes, or a salad for a balanced meal.