Breast of Grass Fed Lamb shank Just season and sear to

Just season and sear to bring out the rich

black pepper

The joint is carefully trimmed of bone and excess fat

aromatic note while helping the meat stay moist and enhancing the natural sweetness of the lamb as it roasts

Don't forget to deglaze the roasting dish for an unbelievable homemade gravy

Breast of Grass Fed Lamb shank Just season and sear toA Whole breast of lamb is a traditional, full flavoured cut taken from the lower chest and belly of the animal. Left on the bone and unrolled, it showcases the natural layering of meat, fat, and connective tissue that makes this cut so rewarding when cooked with care. Because it comes from a well worked part of the lamb, the breast has generous marbling and a good amount of collagen. When cooked slowly, the fat renders gently and the connective tissue