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

adouglasmhor

Raspberry_Swirl wrote: »

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

Is that not Mongolian?

kezfiesta

its interesting that a lot say dont do the lamb in a slow cooker but thats how i always cook mine. just stick it in on top of some scrunched up foil with about an inch of water in the bottom. it doesnt have a crispy skin but the meat is lovely and juicy.

blue-kat

any new ideas what to do with odd bits of lamb?
I bought 1/2 a lamb and am wondering what do with some of packs.
currently defrosting are a breast joint ( bone in and unrolled) and blade end of shoulder.

I was considering putting them in slow cooker with minimal liquid on a bed of veg for a long time so the fat would hopefully drip down, and meat go soft - so easier than trying to carve it off the difficult-shaped bones.

I also have a pack of bones + kidney, neck, chump as well as the more obvious choice bits.

ideas most welcome - thanks:beer:

any_name_will_suffice

hi,

I need some cooking advice!!!!

I have just taken a very cheap rolled breat of lamb joint out of the freezer for tomorrow. It looks incredibly fatty.

I'm thinking about popping it in the slow cooker tomorrow, resting on some balls of kitchen foil so the fat can drain underneath the joint.

Does this sound ok, or does anyone have any better suggestions for cooking it?

boultdj

Put it on a bed of root veg so they can roast underneth it and save's you puting a pan on.

[Deleted User]

don't forget to drain off the fat into a bowl and when cold it will either make some smashing roastie spuds or if you want to help the birds roll some oats in it and hang in the garden

aliama

This is my go-to recipe for breast of lamb:
http://www.bbcgoodfood.com/recipes/335609/mustardcrusted-breast-of-lamb

Probably best made over two days, as this will make it much less of a faff to take the fat off.

any_name_will_suffice

boultdj wrote: »

Put it on a bed of root veg so they can roast underneth it and save's you puting a pan on.

don't they just end up really soggy and fatty though in the slow cooker?

boultdj

Sorry me duck! I'm not reading thing's propely again:o, but then again, you could alway's add some water to it, put it in the fridge to get any fat solid, take off the fat the next day,whizz the veg 'n liquid up,add some barley and make yourself a lamb and veg broth for dinner/pack up's.

heretolearn_2

I love breast of lamb but it's always very fatty.

I do mine on a rack in the oven with a tray on shelf underneath. Most of the fat melts and drains off, and what is left goes lovely and crispy. Then if you are being OS you can save the fat for cooking, or if you are watching your diet you can chuck it.