Lamb Ossobuco: Provenance and Seasonal Comfort
Our lamb ossobuco is cut from the leg, left on the bone so that as the meat gently yields, the marrow enriches the braising liquor. It’s a cut made for slow cooking, rewarding patience with depth of flavour and a texture that falls apart under a fork.

At Swaledale, we work exclusively with native breeds reared in the Yorkshire Dales. Raised outdoors and matured at a natural pace, our lamb develops the flavour and marbling that shine in long, slow braises. Lamb ossobuco is at its best in comforting stews and casseroles, whether paired with root vegetables in winter or lighter Mediterranean accompaniments in the warmer months.

Always butchered fresh to order, our lamb ossobuco is vacuum packed and shipped in recyclable packaging, ready for the pot. A seasonal, versatile cut that speaks of both provenance and tradition.

Inspiration by Chef Valentine Warner
“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 thyme, then finished with toasted slivered almonds, 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, 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 chimichurri and French fries.”