Take your lamb belly and remove the strings and unroll. Stuff the belly with anchovies, garlic, lemon zest and chopped rosemary before retying.

Preheat your oven to 180°C before placing a deep skillet over a medium high heat and colour the lamb breast all round before removing.

Add some onions, garlic and thyme and sweat down. Cook out some tomato puree before topping with chicken stock, white wine, a tin of tomatoes, olives and capers.

Add back the lamb breast, cover with foil, and place in the oven for 2hrs.

Once done remove the lamb breast to rest, reduce the sauce till thick and top the breast with the sauce.

Serve with polenta, vegetables and salsa verde

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.