This lamb breast joint has been completely deboned, stuffed and then slow cooked gently by our Somerset chefs, to make it even easier and faster for you to prepare at home. They do this by vacuum packing and submerging the joint in a temperature controlled water bath until it reaches the desired level of cooking – this could be perfectly pink, just-cooked ready to finish, or ready to shred apart, depending on the cut. These products all take less than 30 minutes for you to finish at home either in a pan or a hot oven.

Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We source from farmers with extensive, grass-based systems, ensuring our sheep spend at least one season at grass to fully mature.

Lamb Breast (67%), Merguez Stuffing (22.5%) (Rusk, (Dehydrated Potato Powder, Rice Flour, Salt, Dextrose), Potato Starch, Salt, Spices (Black Pepper, White Pepper), Preservative E223 (Sodium Metabisulphite (SULPHITES)), Antioxidant E301, Water, Merguez Seasoning (Spices (Cayenne, Coriander, Cumin, Fennel, Paprika, Pepper), Salt, Dextrose, Colour E160C, Preservative E223 (Sodium Metabisulphite (SULPHITES)), Antioxidant E301)), Piri Piri (Chilli, Salt, Onion, Garlic, Lemon, Basil, Green Bell Pepper, Oregano, Black Pepper, Bay Leaves, Citric Acid), Salt, Rosemary, Black Pepper.

For allergens see ingredients in BOLD.

Produced on a site which also handles: MILK, SOYA & WHEAT.

1. Preheat oven to 190°C / 180°C fan / Gas Mark 4.
2. To prepare, empty all contents into a deep baking dish and place in the oven.
3. Cook for 30 minutes, ensuring that product is piping hot throughout.