Breast of Lamb - Boned and Rolled - Lamb - Thomas Joseph Butchery - Ethical Dry-Aged Meat The Best Steak UK Thomas Joseph Butchery

7 Day Grass Fed, Dry-Aged Breast of Lamb - Boned and Rolled

Regular price£9.50
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Unsung hero and personal favourite. Learn how to cook this and you will not be disappointed, hands down the most succulent part after 6 hours in the slow cooker.

Boned and rolled, this is a delight. It needs some serious cooking (30 mins at 220 and then 5 hours at 100) but once it’s done, it is worth the wait! The stuffed version is sublime - Lambs kidney, garlic, onion and rosemary are seasoned with Himalayan salt and pepper then blended together to form the stuffing. This has to be tried to be believed!

Don’t let it’s size fool you, this will feed two-three people.

Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.

Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.

Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.

 Thomas Joseph Butchery

Why Choose


- Unparalleled passion for the very best meat and produce.

- Dedicated team that work tirelessly to provide exemplary service and customer relations.

- Sincere desire to ensure that every cut we prepare and product we make is sent out first class, nothing less

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"I could not be happier with the look, feel and smell of the meat. Thanks very much."

Christian, C.

"The lamb leg was a triumph. Best I've ever had.

David, C.

"I don't see the point in eating out anymore now that I have found you!

Victoria, B.

"Just superb, the beef we've had is brilliant, every time"

Chris, A.

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