7 Day Dry-Aged Texel Lamb Breast

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 2 1 X 750g (1.7lb) £4.95
/ £4.95 each
Free Range Can Be Frozen Grass Fed Great Britain Native Breed
Rolled lamb breast is very flavoursome, with the ample marbling making it a superb slow cook cut, and an old fashioned favourite. Ours are characterized by the quality of the grazing of our flocks, with subtle differences in the diet of the lamb changing the taste of the meat, depending on geographic location. This makes for superb cooking, and a year round favourite.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

A forgotten cut, once again returning to British butcher's boards as chefs rediscover the qualities of our lamb. The Lamb Breast is particularly well marbled, with the meat providing ample fat cover, which is something butchers look for to know the meat is excellent as it gives tenderness and flavour in the kitchen. Once cut, the meat is trimmed and carefully rolled and tied by hand for a neat joint.
An under-appreciated cut, which offers great value and makes for very tasty and rich cooking. The lamb breast can be used as a confit in a similar way to duck breast, with the lamb breast being sliced and laid over a barbecue or griddle and cooked fast. To complement this, try serving with a classic salsa verde or a simple pea and mint soup.
a knife and fork icon Our recipe tips for cooking your Lamb Breast a pdf icon