How can I cook Lamb Breast (think that's what it is!)

Sherratthead

Well it's the SKIN...... so not an actual breast as like a chicken breast........

anyway...... I bought this from my local farmers market - a bargain at only £1.50 and was intending to roll it up and have lots of stuffing inside it, and maybe cook it in my slow cooker......

But I was thinking..... lamb can be quite greasy so I wondered if I could roast it in the oven on high, so that a lot of the fat drains away and it gets quite crispy.....?

Any tips / ideas?

What could I rub into it to may it even tastier?????

B52

I have cooked lamb breast oriental way before and it was so delicious. But it's VERY fatty,

Cut it up into small pieces.

Fried onion, garlic and then add lamb breast and cook until brown

add water to a level just barely cover the lamb, and then soy sauce, dark soy sauce or whatever you fancy (beware don't add too much as you can add some more afterwards if it's not tasty enough) and slow cook for an hour or so (perhaps 4 hours in slow cooker)

Season to taste

Lamb breast should be tender when it's done and then you add lettuce into the pot before serving

Good with rice, but again it's very fatty so I only cook it like once a year.

Sherratthead

Hiya B52

That sounds really nice - I will try it.

xxxx

B52

I am glad you like this recipe.

Just one thing I want to amend:
Perhaps you shall add soy sauce etc. FIRST and then top it up with water to a level it barely covers the lamb breast.

And check every once in a while in case you need to add some more water in.

Hope that helps

[Deleted User]

Sherratthead wrote:

Well it's the SKIN...... so not an actual breast as like a chicken breast........

anyway...... I bought this from my local farmers market - a bargain at only £1.50 and was intending to roll it up and have lots of stuffing inside it, and maybe cook it in my slow cooker......

But I was thinking..... lamb can be quite greasy so I wondered if I could roast it in the oven on high, so that a lot of the fat drains away and it gets quite crispy.....?

Any tips / ideas?

What could I rub into it to may it even tastier?????

stick it on a slightly raised upside down dish, (an upturned plate would do0, so the fat drains into the roasting pan.It will crispen up a bit then. Drain off the fat as lamb fat is so good for roasting spuds or frying bread in. I have a pork pot, a lamb pot, and a beef pot for drained off dripping. they are actually three old cups without handles on that I stick in my fridge with P,B,L written in marker pen on the front.
I never waste anything if I can help it, my girls call me Frau Frugal

Sherratthead

ooo JackieO... that sounds like a nice idea.

I'm trying to be healthy that's why I want to avoid too much fat.

Eeeek.... fried bread - not THERE'S a luxury that I've not had for sooooo long as I'm always watching my weight...

**maybe just this once as a treat though...**

[Deleted User]

Sherratthead wrote:

ooo JackieO... that sounds like a nice idea.

I'm trying to be healthy that's why I want to avoid too much fat.

Eeeek.... fried bread - not THERE'S a luxury that I've not had for sooooo long as I'm always watching my weight...

**maybe just this once as a treat though...**

a treat now and again is so much better than pigging out all the time .where is it written in stone that you can't have a treat once in awhile. One bit of fried bread now and again will not kill you, whereas worrying over everything you eat will give you stress, lines and make you soo cheesed off so be a devil and treat yourself

silvercarmel

A Nice way to have it roasted is to marinate it in garlic, lemon juice and mint ,then roast the way Jackieo recommended ,i get mine with the bones in so its like proper ribs.

lindadykes

I love breast of lamb cut into strips, or ribs if there is a bone in, then roasted in a hot oven till brown and crispy, sprinkle with salt and serve as finger food. Bonus as others have mentioned is that you will get loads of lamb dripping to save and use for roast potatoes etc. I also have a cookbook, can't remember the name offhand, but there were a few recipes in there that involved marinating the lamb in yoghurt, herbs etc, then roasting. I'll see if I can rake it out and then post the recipes.

Penny-Pincher!!

Hey!

My OH bought a few of these a couple of months back. They were yellow stckered to £1 each and are quite big-but my SC is huge so should cope with them ok. Have pulled one out the freezer for hopefully....soup It says on the box ideal for stocks and soups.

Obviously, I have to wait for it to thaw but could really do with a good large batch of soup. Its seems to have alot of meat and fat on it which is fine as it should flavour well, but what is the best way to do this? I need it to be packed with goodness as I have no immune system and have this bug thats going around and need something nutricious to snack on.

I have carrots, onions, cabbage, swede, spuds and other bits and bobs. I want to make a large amount of soup/broth if possible, but dint want it toooo runny Help Oldstylers....:D

Thanks
PP
xx

shykins

i have used these to make stew with tho they are fatty if u let the stew go cold u can skim the worst of the fat off it...course u could then take the bones out and whizz it into soup no problem

basically just chuck whatever you would normally put in a stew, if u dont add too much water to begin with it should be pretty thick.. i usually add more water after if its too thick a soup/stew..if u want it really thick u could add lentils or barley or split peas..

i love lambs breast boned and stuffed but its pretty fiddly to do

happy cooking
x