The Black Farmer — Where Tradition Meets Bold Flavour
Lamb Breast - Bone In
£9.50
Lamb Breast - Bone In
£9.50
serves 1-2 people
Item is in stockOnly 0 left in stockItem is out of stock
Item is unavailable
If you require special preparation please let us know in the box below:
Free delivery on orders over £50
Collect in-store - no delivery charge!
Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.
A proper butcher’s cut with serious flavour.
Our Lamb Breast – Bone In is a traditional British cut prized for its rich taste, natural fat content and slow-cooking potential. Taken from grass-fed British lamb and prepared by skilled butchers, this cut rewards patience — whether roasted low and slow in the oven or braised until meltingly tender. The bone-in finish adds depth and moisture, making it ideal for classic home cooking and modern recipes alike. Vacuum-packed for freshness and quality, this is lamb the way it used to be.
Why it’s hard to find
Lamb breast bone-in is often overlooked in favour of quicker cuts. It takes time, care and proper butchery — which is why many supermarkets don’t stock it.
Best recipes
Slow-roast lamb breast in the oven, honey-glazed bone-in lamb breast, or classic British braised lamb breast cooked low and slow.
Pair it with…
Root vegetables, rosemary potatoes, minted greens or a rich lamb gravy.
• Bone-in lamb breast for maximum flavour
• Ideal for slow roasting or oven cooking
• Grass-fed British lamb, expertly prepared
• Vacuum-packed and suitable for freezing
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.