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Our rolled Lamb breast makes for a superb slow-cook, promising deliciously rich and tender meat from its amble marbling, in this simple one-pot recipe.


  1. Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
  2. Season the joint just prior to roasting
  3. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  4. Season with good quality sea salt
  5. Place the joint skin side up onto the vegetables, garlic & lemon which should line the base of the tray
  6. Place in centre of oven and roast for 20 minutes until golden brown
  7. Next add half a bottle of wine and the same of water to the tray and pot roast by covering with tin foil and cooking o 140 oc for 2 to 3 hours nice and slow, ensure the meat pulls away easily when pierced with a fork
  8. Remove from oven and pop the meat onto a clean tray and keep warm by covering with a sheet of tin foil
  9. Pass the juices & reduce to a rich glaze before pouring back over the lamb ready to serve