Stuffed Breast of Lamb (serves 2)
Breast of Lamb is one of those great-value “forgotten cuts” – hugely under-appreciated considering how tasty it is. It’s at its very best cooked low and slow, but the rewards for patience are high: think meltingly tender confit-style Welsh lamb packed with flavour. The secret’s a rich marbling of flavoursome fat, which bastes the meat as it cooks. Perfect for pot roasting, our joints come boned, rolled and hand tied with a savoury sage & onion stuffing. See below for our favourite way to cook them.
Please note that the weight of these joints varies according to the size of the lamb, with some joints a little bigger, and some a little smaller. Rest assured, each joint will always serve 2 generously.
How to cook your Stuffed Breast of Lamb
Our Stuffed Breast of Lamb needs long, slow cooking to release the rich flavour and natural succulence of the meat. We find this method works a treat:
- Remove the joint from the fridge 20-30 mins before cooking and allow to come to room temperature.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Season the joint, and place it in an ovenproof casserole dish with a good splash of wine or stock, and, if you’re feeling fancy, some chopped carrot, onion and celery or celeriac.
- Roast, uncovered, for 10 mins, until starting to brown.
- Turn the oven down to 160˚C/140˚ fan/gas mark 3, pop a tightly fitting lid on the casserole (or cover tightly with foil) and roast for a further 2 hours.
- Remove the lid or foil and cook for a further 30 minutes to crisp up the skin.
- Remove the meat from the oven, cover and leave to rest for at least 20 minutes before carving.
- Serve with your favourite veg and gravy made using all the lovely pan juices.
Product ingredients / Allergens
Ingredients: Lamb, Sage & Onion Stuffing (Water, Bread Crumb (Wheat), Rusk (Wheat), Salt, Dried Onion, Herbs).
Allergy Advice: for allergens, see ingredients in bold.
Prepared on a site that handles Milk, Soya, Nuts, Wheat, Mustard, Celery and Sulphites.