Rolled Lamb Breast 750g

Rolled lamb* breast, also known as lamb belly is taken from the saddle of lamb near the prime chops. A popular restaurant cut although somewhat neglected by the home cook, it requires slow-cooking for a long period, allowing the fat to render and the meat to become tender, yielding a succulent dish. Our expert butchers remove the bones and roll the joint allowing for hassle-free carving.

Chef Valentine Warner inspires:
"Lamb breast is not a well known cut in the way it once was and I for one absolutely love it for its affordability, texture and deep flavour. It’s cheap and very delicious but does require real patience when cooking. There is also a lot of fat that must be removed, that any dish not be too greasy.

Onions and white wine is a very simple way to go, the joy being in its welcome easiness to table. Simply sauté some onions with garlic and a scattering of a favourite hard herb such as sage or rosemary until the onion is totally soft and beginning to colour. Seal in a pot with some wine and a little vinegar and braise for a few hours until tender. A heavy pot and lid will act more towards a pressure cooker.

For something even heartier maybe include some haricot beans and finish with Dijon mustard near the end. Maybe even a little single cream and fresh tarragon.

Alternatively braise the breast in cider or wine with fresh bay and black pepper. Cook until on the verge of falling apart and then season well with salt and transfer to a raging inferno of an oven where it will crisp. Eat with anchovy and garlic mayonnaise and salsa verde.

Alternatively cut the tender poached breast into strips and crumb them for the deep fryer. Boil down the sauce and purée with pickled walnuts to dip these scrumpets into. Great in a bun!

Being a lover of London's Chinatown and I’d also suggest braising the lamb breast with ginger, garlic and combining with sautéed shallots wood ear mushrooms, vinegar and chillies for a spicy and sour hotpot."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale rolled lamb breast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.