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

dolly123_2

I Bought At Marko Yesterday A Whole Welsh Lamb - 14kg For £53.00 (no Vat) Which I Thought Was Very Good Value, In It I Got:

• a Total Of 35 Chops - 6 Boneless/10 Loin & 19 Long Ones With A Bone In
• 2 X Whole Large Shoulders
• 2 Legs - Which I Had Jointed Into 4 Pieces
• 2 Large Breasts
• 2 Kidney's
• a Tray Of Assorted Neck Bones, Ribs And Bits - These I Have Put In The Slow Cooker, To Make Stew For Sunday, And Hopefully Enough Scraps For The Dogs Supper. But What Can I Do With The Breast Of Lamb - I Don't Think I Have Ever Done Anything With It Before In The Past. What Would You Do With It? Please Give Me Some Ideas.

sproggi

I usually lay it flat, spread on some stiffing and then roll and bake it.

We love stuffed breast of lamb and it makes a very cheap roast.

Pink.

Hi dolly,

There's an older thread with lots of ideas for breast of lamb so I've merged your thread with it to keep all the suggestions together.

Pink

madoldbat

Oh dear ! you lot must stop this:o I have just spent 10 mins reading and regressing 30 years.
Lamb breast roasted,cut into strips and dipped in red currant jelly or mint sauce.Gran roasted it on a trivit so fat went into tin as mentioned on previus post saved for frying.
Belly pork same tratment but with onion sauce or apple sauce.
Pork pies warmed uo so jelly melts served with home made chips.
Savory duck (looks like and tases a bit like fagotts) eaten cold.
I was a happy if fat child.:rolleyes:
Needless to say dont do this any more .Pork gives me idigestion,live down south now so no reputable Pork butchers to buy savory duck or pork pies from.Pork butchers only sold pork products bacon ,ham ect cooked and uncooked.Seems to be a Yorkshire thing.
But I could sneak out and get a breat of lamb Oooooooooo see you all later:j

meanmarie

I find it difficult to get breast of lamb which has not been boned and stuffed by butcher...when I get one I cook it very slowly (as I do with shoulder of lamb) on a rack, having first brushed all over with mint or rosemary jelly to which several chops cloves of garlic have been added. Length of time would vary depending on size, probably at least 4/5 hours at 140c....heat oven to highest and reduce when you put in meat

Marie

sandy2_2

lamb curry.....scrummy

sb44

Ok, so I am trying cheaper cuts of meat to try and keep the food budget at the same level as normal (with things increasing by the week it is becoming more difficult). I have just bought a rolled breast of lamb and wondered if anyone has any ideas regarding cooking it please.

It does say to roast in the oven but was wondering about slow cooking it.

Has anyone ever cooked this type of joint in the slow cooker?

I know they are really fatty so I was wondering how it would work if I cooked it for about 7 or 8 hours then put it in the oven for about 20 mins to crisp up the top.

Olliebeak

You may find that the bones just drop out of the breast of lamb and the stock will probably be very greasy.

Not had breast of lamb for ages but we used to love it. Depending on the size of the pieces, used to get 2 pieces and spread one with stuffing. Put the other piece on top and tie with string and roast. Can also be rolled using one piece.

morwenna

I haven't done breast of lamb for ages either.. I used to do it (for company!) when I was first married (aged 18) and teaching myself to cook (OS) as we had very little money! I have never slow cooked it, but the stuffing I used was grated apples, lemon rind and fresh chopped mint - the garden of my first house had applemint virtually growing wild

rustyjemma

My favorite.
We always bone our own the butchers always masacre the joint.
We stuff ours with proper home made (sage & onion) stuffing & slow roast.
Could be nice with rosemary & thyme stuffing to.