Lamb belly

Lamb belly

  • Free range Free range
  • Grass fed Grass fed
  • Native breed Native breed
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Super tasty rolled, gamey, roasting joint, the lamb belly (also known as lamb breast) is cut from the breast or belly, on the underside of the animal just beneath the loin. The belly meat and skin itself is quite fatty, so this is ideal for long, slow cooking - allowing the fat to melt down and resulting in a beautifully soft meat with an amazing crispy skin.

Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.

Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk. 


Minimum weight: 1.0kg

All of our meat is cut fresh to order by our butchers.

Everything is available for next day delivery as long as you order by 1.30pm.

All further questions are answered here.

Quick recipe ideas

Heat your oven to 160°C, mix some lemon juice with a bit of zest, some garlic and thyme and just quick squirt of honey, rub that all over the lamb, then put it in the oven for 2.5 hours. Throw in some par-boiled & fluffed potatoes about an hour before it is done. Super easy, super tasty!

Check out more recipes

Where is the breast?

Confusingly, the breast of lamb is referred to as belly for pork and brisket for beef.

Dave Murphy has been a butcher all his life, we think he's the one of the best

Local tasty produce

Lamb belly

Lamb belly


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