Our 100% grass-fed, boned-and-rolled Brisket joint is a very economical cut with a deep and rich flavour, which is butter tender when slow cooked. This is a fatty cut taken from the lower part of the shoulder and its texture makes it ideal for slow cooking.
It is perfect for an easy Sunday roast, just put the brisket in the oven on the morning you want to eat it and leave alone until lunchtime. This cut is also ideal for sandwiches using those tasty leftovers from the roast dinner!
