Rolled Lamb Breast – Succulent, Slow-Cooked Comfort
Rolled lamb breast, also known as lamb belly, is taken from the saddle of heritage breed lamb near the prime chops. A popular restaurant cut, though often overlooked by the home cook, it rewards slow cooking, which allows the fat to render and the meat to turn meltingly tender. Perfect if you’re looking to buy rolled lamb breast online, this joint is expertly prepared by our butchers, with the bones removed and the meat neatly rolled for hassle-free carving.

Chef Valentine Warner on Cooking with Lamb Breast
“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 to ensure the dish is not 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 almost like a pressure cooker.

For something even heartier, maybe include some haricot beans and finish with Dijon mustard near the end. Perhaps 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, 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.

Or 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, I’d also suggest braising the lamb breast with ginger and garlic, then combining with sautéed shallots, wood ear mushrooms, vinegar, and chillies for a spicy and sour hotpot.”