Description
Boned Breast of Lamb is one of the fattiest parts, but is very tasty meat. It comes ready boned for slow roasting or braising. We don’t stuff the breast of lamb, although this is the most popular cooking method – we leave the ‘stuffing’ decision up to you – we have plenty of options on our website in the sausage section!
Free-range Wiltshire Lamb:
Traditionally reared, Wiltshire Downlands free range Lamb with no hormones or growth promoters.
