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

lavenderlady

Thank you everyone. Some great ideas.

I love mutton. I buy diced mutton that serves two of us for under £2 then I put it in a curry and let it slow cook all day. Hubby thinks its far better than when I make a curry with organic chicken breast that i've paid about £8 for! Recently i've been using Hugh Fearnley's baked curry recipe which really lends itself to an all day cooking.

I'm trying to get more into mutton so will print off these suggestions.

The farmer had mutton chops but I wasn't sure as chops dont need a hefty cooking time so surely the mutton would be tough. I don't know maybe i'll experiment at the next market.

Thanks again

lavenderlady

Oh no, there will be no mutton breast in this house today... its off! :mad:

I bought it on Saturday and just assumed it would be fine for today so didn't freeze it. I've just opened it and its gone slimey and green tinged. I can't eat it so i'm going to cut it up into portions (with a bone in each) and give it to the dogs.

I'm gutted actually because I wanted to try something new and special and now I've ended up getting a couple of pork chops out of the freezer.

At the next farmers market I shall get another breast and give it a go because I do enjoy the old heavy cuts of meat.

How annoying though!

emiff6

Bad luck, lavenderlady! Still, the dogs will enjoy it, so not totally wasted.

There are some nice looking mutton recipes here:

http://www.graigfarm.co.uk/welsh_mountain_mutton_recipes.html

lavenderlady

emiff6 wrote: »

Bad luck, lavenderlady! Still, the dogs will enjoy it, so not totally wasted.

There are some nice looking mutton recipes here:

http://www.graigfarm.co.uk/welsh_mountain_mutton_recipes.html

Nice website, thank you.

Oh the dogs thought it was their birthday!

Luckily it was less than a couple of pound but I really don't like wasting anything so feel quite sad that its not been eaten by humans.

The use by date was today so I thought it would be ok. Oh well, you live and learn.

Penelope_Penguin

Shame about that I'll add this to the existing thread so that you can have more ideas for next time

chazsucks

Hiya......can someone please help me...

I never really cook my OH always cooks because i ruin everything hehe!

anyway we've just got a slow cooker and i'm a bit baffled how to use it! we have lots of meat in the freezer and today i've taken out a lamb breast and put in the fridge to thaw overnight

i was thinking just put it in the cooker with some veg..... do i add water? if i add potatoes do i put everything in at once or at different times?

i have no clue really what i'm doing was just going to bung it in and leave it on all day............. but i can see something going very wrong

can anyone help? xxx

Pink.

Hi chaz,

I wouldn't cook breast of lamb in the slow cooker as it's quite a fatty cut of meat. I would slow roast it in the oven (raised on a rack if possible) to give most of the fat a chance to drain off allowing the remaining fat to crisp up.

These threads may help with your new slow cooker:

Slow Cooker - The Recipe Collection

In my slow cooker today.... part 2

slow cooker quick questions thread

Pink

chazsucks

ohhh thank you so much xx

Paulyymoocow

I've bought a roll of lamb breast and was thinking of coating the inside with sage & onion stuffing ad rolling it back up and tieing it with string and slow cooking it in the oven. How long should i be cooking it for?

Raspberry_Swirl

I like it chinese-style, called mongolian crispy lamb.

Dark soy, star anise, chopped fresh ginger and 5 spice powder in a pot large enough to hold the lamb breast. Add the lamb and fill with water till just covered. Simmer for 1-1.30 hours, depending on size of lamb. Slide bones out once cooked and then put under high grill to crisp the skin.

Simmer remaining liquid down to a thickened sauce and drizzle over chopped up crispy lamb.

Serve with lettuce cups, rice or pancakes.