The Black Farmer — Where Tradition Meets Bold Flavour
Lamb Breast - Bone In
£8.07
£9.50
Sale
Lamb Breast - Bone In
£8.07£9.50
serves 1-2 people
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Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection
100% british lamb
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Yes. Lamb breast is traditionally cut with the bone left in. Cooking it bone-in adds depth of flavour and helps the meat stay juicy during slow cooking.
Lamb breast bone-in is best cooked low and slow. In a moderate oven, allow around 2½–3 hours, depending on size, until the meat is tender and pulls away easily.
Slow roasting or braising are the best methods. These techniques render the fat gently and produce rich, tender meat with crisp edges if finished uncovered.
Season generously, place fat-side up in a roasting tray, cover loosely with foil and cook slowly. Remove the foil near the end to allow the surface to crisp.
Absolutely. Slow roasting lamb breast bone-in is one of the most popular ways to cook this cut, producing deep flavour and soft, succulent meat.
It’s a traditional butcher’s cut that requires time to cook and skilled preparation. Many supermarkets prioritise quicker cuts, making bone-in lamb breast harder to source.
Yes. Lamb breast offers excellent value, delivering rich flavour and generous portions when cooked properly, especially compared to premium roasting joints.