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

RichyRich

Not sure about slow cooking but breast of lamb is lovely and flavoursome if roasted slowly in the oven. I slightly mint it for flavouring and do it at about 100-150 C and all the fat melts and goes all delicious. Lovely with roast pots and veg as a "Sunday Dinner" type meal.

Sorry I canny help on the "slow cooker" side of things.

sb44

Thanks folks, looks like the normal oven is going to be the best bet.

Now to look for some stuffing recipes.

auntymabel

I buy it unrolled and boil until tender, cut into pieces in between the bones and roast on a wire rack in a hotish oven until crispy.

sb44

auntymabel wrote: »

I buy it unrolled and boil until tender, cut into pieces in between the bones and roast on a wire rack in a hotish oven until crispy.

I suppose I could slow cooker it and then do this to crisp up afterwards, may give it a try. Ta!

pink.1970

I always slow cook mine...

place on bed of onions add about an inch of water and a stock cube.

cook on low for 4 - 6 hours. use stock for gravy (strain off any fat that settles on top).

sb44

pink.1970 wrote: »

I always slow cook mine...

place on bed of onions add about an inch of water and a stock cube.

cook on low for 4 - 6 hours. use stock for gravy (strain off any fat that settles on top).

Thanks Pink.

I am def going to cook this tomorrow in the slow cooker now, you have help me make my mind up.

gt568

Does breast of lamb normally come with the ribs in it?

Pink.

Hi gt568,

You can by it with bones or de-boned. I usually buy it boneless and rolled. I unroll it, stuff it and cook it slowly in the oven.

There's an earlier thread that should help you with cooking it so I'll add your thread to it.

Pink

THIRZAH

I haven't bought it for a while but it certainly used to come with ribs in-I think you can sometimes buy it , boned, rolled and stuffed.

DH doesn't like it as he thinks it's too fatty and as our butcher sells diced lamb for about £2.70 a lb I usually buy that now.

thriftlady_2

Hugh Fearnley-Whittingstall has a recipe for Breast of Lamb St Menehould. I've been meaning to try it for ages.

This is another one I've been meaning to try. It's breast of lamb cooked like Chinese crispy duck. There's a recipe in jocasta Innes' Pauper's Cookbook or one here.