Nutritional information typical values per 100g,
as sold
Energy
287 kCal
Fat
25 g
of which saturates
12 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
16 g
Salt
0.2 g

1. Preheat your oven to 325F (163C).
2. Take the lamb breast and pat it dry with paper towels. This helps to remove any excess moisture and ensures better browning.
3. Season the lamb breast generously with salt, pepper, and any other desired herbs or spices. You can use a combition of rosemary, thyme, garlic powder, or any other seasonings you prefer.
4. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a small amount of oil or butter to the pan.
5. Place the lamb breast, fat side down, in the hot skillet. Sear it for about 4-5 minutes until it develops a nice brown crust.
6. Flip the lamb breast over so that the fat side is facing up. If you're using a roasting pan, transfer the seared lamb to it.
7. Place the skillet or roasting pan with the lamb breast in the preheated oven. Cook for approximately 2-3 hours, or until the interl temperature reaches 165F (74C). Keep in mind that cooking times may vary depending on the size and thickness of the lamb breast.
8. Once cooked, remove the lamb breast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful meat.
9. Slice the lamb breast against the grain into desired portions. Serve it with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your deliciously cooked Lamb Breast Bone-In!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

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