Organic Breast of Lamb on the Bone

If it's a cut that's unfamiliar to you, prepare to be wowed as The Organic Butchery breast of lamb on the bone really is a winner. It's a long, thin piece of meat taken from across the ribs and belly of the lamb. Many butchers will make it into mince but we think it's a fantastic, under-rated cut that begs to cooked low and slow, braised or roasted. As the meat cooks, the other tissues melt away, creating succulence and adding a distinctive silkiness to the gravy. We’ve kept it on the bone too, to add even more flavour while cooking. 

At The Organic Butchery, our high welfare standards dominate how we organically rear our grass-fed lambs; we believe that the meat produced by active, healthy animals is tangibly better than that which comes from intensive systems.