Lamb Breast, High Welfare, Non-Organic (500g)
Farmison & Co
£6.85
(£1.37 per 100g)
Unavailable
A flavoursome, rolled cut suited to slow cooking. Sourced from free-range herds raised on green pastures.
What makes me special?
- Well-marbled with fat for a rich flavour
- Slice and lay over a barbecue or griddle for quick meals
- Cook low and slow in stews, casseroles and pot roasts
- Or simply pair with herbs and haricot beans
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
What makes me special?
- Well-marbled with fat for a rich flavour
- Slice and lay over a barbecue or griddle for quick meals
- Cook low and slow in stews, casseroles and pot roasts
- Or simply pair with herbs and haricot beans
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices
Read more
Producer
Producer
Always free-range, expertly-reared and dry-aged. Farmison have been championing better meat since 2011. Working with sustainable and responsible farms in and around Yorkshire. They’re on a mission to return heritage breeds to the nation’s table. Farmison & Co’s focus on better meat stands for environmental protection and provides purpose to everything they do. From encouraging traditional farming methods, focusing on provenance, and working to reduce their carbon footprint.
Nutrition
Nutrition
Nutritional Information - typical values per 100g/ml
Energy (kJ): 1189
Energy (kcal): 287
Fat (g): 24.7
of which saturates (g): 11.9
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g):0
Protein (g):16.2
Salt (g): 0.2
Energy (kJ): 1189
Energy (kcal): 287
Fat (g): 24.7
of which saturates (g): 11.9
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g):0
Protein (g):16.2
Salt (g): 0.2
Ingredients & allergens
Ingredients & allergens
Lamb 100%. Made in a factory that handles gluten, egg, fish, soya, milk, celery, mustard, sesame & sulphites.
For allergens, including cereals containing gluten, see ingredients in bold.
For allergens, including cereals containing gluten, see ingredients in bold.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items.
Storage & prep
Storage & prep
Store between 0c & 4c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze.
To cook:
1. Remove joint from packaging & bring to room temperature. Season the meat with good quality sea salt just prior to cooking.
2. Preheat oven to 230°C/210°C fan/gas 8.
3. Choose a large, flame proof casserole with deep sides & tight fitting lid.
4. Line the dish with equal amounts of roughly chopped onion, carrot and celery as well as a bay leaf, sprig of thyme and a few black peppercorns. Place the joint fat side up onto the vegetables, then place dish in the centre of the oven and roast for 20 minutes until nicely browned.
5. Add 200ml white wine, chicken stock or water to the dish and cover with a tight-fitting lid. Cook for 4 to 5 hours on 160°C/140°C fan/gas 3. The meat is ready when it is tender; it should pull away easily when pierced with a skewer.
6. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
7. Meanwhile, pass the roasting juices through a fine strainer into a clean saucepan & bring to a simmer. Skim away any fat that rises to the surface & thicken with a little corn flour mixed with cold water.
8. Pour the finished gravy over the joint & serve.
Serve with braised haricot beans and fresh herbs.
To cook:
1. Remove joint from packaging & bring to room temperature. Season the meat with good quality sea salt just prior to cooking.
2. Preheat oven to 230°C/210°C fan/gas 8.
3. Choose a large, flame proof casserole with deep sides & tight fitting lid.
4. Line the dish with equal amounts of roughly chopped onion, carrot and celery as well as a bay leaf, sprig of thyme and a few black peppercorns. Place the joint fat side up onto the vegetables, then place dish in the centre of the oven and roast for 20 minutes until nicely browned.
5. Add 200ml white wine, chicken stock or water to the dish and cover with a tight-fitting lid. Cook for 4 to 5 hours on 160°C/140°C fan/gas 3. The meat is ready when it is tender; it should pull away easily when pierced with a skewer.
6. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
7. Meanwhile, pass the roasting juices through a fine strainer into a clean saucepan & bring to a simmer. Skim away any fat that rises to the surface & thicken with a little corn flour mixed with cold water.
8. Pour the finished gravy over the joint & serve.
Serve with braised haricot beans and fresh herbs.