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 a slow cooking for a long period, allowing the fat to render and the meat to become yeilding and tender. Our expert butchers remove the bones and roll the joint allowing for hassle-free carving. The unique character of our lamb is achieved by traditional farming methods and heritage breeds of lamb that range freely on the limestone pastures of the Yorkshire Dales.
