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Commonly known as breast of lamb. An undervalued cut, roast low and slow for 2 hours for tender ribs or longer for pulled lamb. The fat bastes the meat as it cooks. A light marinade and a BBQ would really do them justice.
A mini farmer co-owned cooperative of sorts. A collaboration of two radical British dairy farms in partnership with a new butchery in Twickenham, South West London.
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