Eversfield Organic
Lamb Breast Boned & Rolled
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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.
Good To Know
Ingredients & Nutritional's
Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten
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.
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:
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Preheat the Oven:
- Preheat your oven to 300°F (150°C). Low and slow is the key to tender lamb breast.
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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.
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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.
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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.
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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).
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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.
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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.
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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.