• Lamb Ossobuco
  • Lamb Ossobuco
  • Lamb Ossobuco

Lamb Ossobuco 2 x 220g


In stock
  • 2 x 220g pieces in each pack (approx.)

Select pack quantity

We currently have 8 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

Slices of leg left on the bone, lamb* ossobuco lends itself perfectly to stews and casseroles where the meat gently falls away from the bone and the bone marrow gives a real depth of flavour and richness to the braising liquor.

Chef Val Warner says that lamb ossobuco "is to be treated the same way as beef ossobuco and the results can be equally pleasing.

Hard seared and braised with white wine, fresh garlic, lemon juice and fresh thyme then finished with toasted slivered almonds and lamb ossobuco is wonderful.

Braise with, onions, fresh garlic, white wine, anchovies, green olives and lemons and yum!

Or instead use onions, white wine, white wine vinegar and gherkins adding fresh dill and cream at the end and joy is easily produced.

Grill over charcoal and eat with chimichurri sauce. Argentinian in origin and at its simplest this is made by combining very finely chopped raw garlic and fresh red chillies, with dried oregano, fresh parsley, red wine vinegar, olive oil and sea salt. An addictive combination eat the sizzling fire smoked lamb with the chimichurri and French fries."

*Our 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. Lamb Ossobuco is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed lamb.

Cooking advice

The following have been published on our journal: a detailed guide on how to cook lamb ossobuco and George Ryle's recipe lamb ossobuco, black olives & tomatoes w/ wet polenta.

Customer reviews

You may also like