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

Raspberry_Swirl

my MIL gave us one recently and it's sat in the freezer as i didn't really know what to do with it!
i figured it would be a soup or stew, but wondered about all the fat.

Bambam

Little tip for those of you who make soup and it turns out a bit thin. Use packet mashed potato mix and stir through your soup. Got this tip from Keith Floyd (not personally, you understand.) I have tried it and it does work but I boiled up some potatoes and mashed them as I didn't have instant mash in the cupboard. :j

Penny-Pincher!!

Will the meat just fall off the bone then? If I add only water as the liquid, will it still turn out thickish When I do a stew I often add a cassarole mix, but want this more of a soup/broth...obviously the packets have all the herbs included..will the veg and meat flavour it enough?

Should I seal the meat first?

Thanks
PP
xx

tawnyowls

The meat should fall off the bone if it's cooked long and slow. You can thicken it by using a blender to break up some of the larger pieces of meat/veg. You'll need to add herbs and seasoning to it - obviously it still won't taste as strong as commercial soups because they're very high in salt, monosodium glutamate and various flavour enhancers. A stock cube or bouillon will give it more flavour (look out for organic ones if you want to cut down on salt etc). Never hurts to add good slug of red wine too!

Because lamb is very fatty, it's best to make the soup then put it in the fridge overnight; the following day you can just lift off the hardened fat. Soups and stews nearly always taste better the day after cooking anyway because the flavours have a chance to develop.

Queenie

Oooh lush!!!!!

We used to marinade these in a BBQ sauce then roast them on a rack, cut them into 'fingers' and have them like BBQ spare ribs :drool: :drool:

Luuuuuurve breast of lamb, but the price has really rocketed in recent years.

Penny-Pincher!!

Right....thanks for all the advice:D

Well I have done it;) Put the lamb in the SC with chopped onion, garlic, carrots, swede and will add spuds before we go to bed. Added 2.5 pints of water with a big dash of worcestershire sauce, some dried herbs and some other bits I cant remember now-but have written it down....just swiss cheese brain ATM:eek: :eek: :eek: Cooking on slow so the meat hopefully falls off the bones

Fingers x'd it will work.

PP
xx

KerryHawk

Hi All

I have defrosted a lamb breast joint and other than the usual roasting am wondering how is the best way to cook it. Not cooked one before - will be doing it for Sunday dinner tomorrow. I have searched the recipe index and have not found any inspiration. I have seen mention of a Breast of Lamb stew but can't find the recipe.

Any ideas!!!:D

I have a slow cooker by the way but not sure if this cut is suitable for this.

Thanks in advance.

K

Penelope_Penguin

I'm doing this tomorrow - Ragout of Lamb. I'm sure ou could adapt it to your joint.

HTH, Penny. x

Mrs_A_4

Breast of lamb is quite fatty so I reckon perfect for slow cooking as it makes it tender and less greasy.
I slow cooked one the other day, and made a recipe up as I went along - something like this:

Brown lamb on hob if you like, but not strictly necessary.
Chop up onion, carrot, celery, pepper, potato or whatever handy veg you have lying about in the fridge. Bung in SC.
Add meat and cover with stock (fresh, boullion, from a cube, whatever). At this stage I added a tin of lentils cos I had them, but not essential.
Look through your spice rack and add a pinch or two of whatever seems good - I might add rosemary, cumin, cayenne pepper etc.
Cook on high for perhaps five hours or longer on low, not really possible to overdo it.
When the lamb is tender, lift out the joint carefully (it may well fall to bits), let it cool then slice it. I would serve in bowls with the veges and gravy spooned over.

If you leave out most of the veg (I would still be tempted to add a chopped onion) and slightly reduce the amount of stock, it would still give you a tender joint for a more traditional "roast" dinner. The cooking liquid could then be a lovely gravy, perhaps thickened with cornflour while you are resting the joint.

KerryHawk

Many thanks to all - think I will bung it in the SC as we are out part of tomorrow.

Yummy - can't wait!!
xx