$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
Lamb breast is one of Britain's most undervalued cuts — boned, stuffed with herbs and breadcrumbs, rolled and slow-roasted, the fat renders through the meat and the skin crisps into crackling.
Serves 4 peoplePrep 30 minCook 3 hr
Ingredients & method
Ingredients
- 1 boneless lamb breast (about 900 g), butterflied flat
- For the stuffing: 100 g fresh breadcrumbs, 2 garlic cloves (minced), 2 tbsp fresh rosemary (chopped), 2 tbsp flat-leaf parsley, 1 lemon zest, 1 egg, salt and pepper
- Butcher's twine
- 2 tbsp olive oil
- 200 ml white wine
- 200 ml chicken stock
Method
- 1Mix all stuffing ingredients together. The mixture should hold together when pressed.
- 2Lay the lamb breast flat, skin-side down. Spread the stuffing evenly over the meat side, leaving a 2 cm border.
- 3Roll tightly and tie with butcher's twine at 3 cm intervals.
- 4Heat oil in a casserole. Brown the roll on all sides, about 8 minutes total. Add wine and stock.
- 5Cover and braise at 160 °C for 2 hours. Remove the lid, raise to 200 °C, and roast 30 more minutes until the skin crisps. Rest 10 minutes before slicing.
Useful gear for this recipe
$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
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Chef's tip
Lamb breast is very fatty — skim the braising liquid before reducing to a sauce or it will be greasy rather than silky.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.