Lamb Breast (Whole) 400g
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These little gems are full of flavour. At the right time of year, normally between August and November we will have Salt marsh Lamb in, sourced from the Salt Marshes of North Wales.
Cut up and slowly cooked, they make a delicious & flavoursome stew.
Boned and Rolled and roasted until you can literally pull the meat apart is also a great way to enjoy this economical dish.