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Slow Roasted Lamb Breast On-The-Bone

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A fantastically good value and tasty cut of meat that requires long, slow cooking but is well worth the wait. This recipe uses breast on-the-bone (the bones are easily removed once cooked) and keeps things simple to let the lamb do the talking.

Serves 3


Lamb breast on-the-bone (600g)
Fresh rosemary (few sprigs)
Fresh thyme (few sprigs)
Garlic (half bulb)


1. Preheat the oven to 150oc.

2. Season the lamb all over by rubbing in salt and pepper.

3. Place in a baking tray and throw in garlic cloves, rosemary and thyme.

4. Fold over edges so that garlic and herbs are sandwiched in the middle.

5. Drizzle over a little oil and cook for 3 hours until fat is crisp and golden.

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Next Delivery:
Fri 22 - Mon 25 February


⭐⭐⭐⭐⭐! I will be very happy to recommend The Farm Direct team. Such good value, reliable and consistently great service. We always enjoyed getting fresh fruit, vegetables and good quality meat delivered on a Saturday morning. It really made our weekend and my family loved all the produce we bought. 

Aby, N11

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