• Free Range

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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.