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Slow Roast Lamb Breast Recipe

SAVE £1.77


Easy Shopper Packs

Leek - Organic Pack(2) (Pack(2)) x 1
Slow Roasting Lamb Breast Boned & Rolled - Free Range 500g (1.100 lb)  x 1
Onions Pack(3) (Pack(3)) x 1
Garlic: Provence Large  Pack(3) (Pack(3)) x 1
Rosemary 25g Pack  x 1
Celery Bunch (Bunch) x 1
Mint 25g Pack  x 1
Thyme 25g Pack  x 1
Carrot Pack(6) (Pack(6)) x 1
Southdowns Butter Un-Salted 200g  x 1

Individual Price £19.87

Pack Price £18.10

SAVE £1.77

Step By Step - Instructions

Pre heat oven to 140c
Peel and chop the garlic
Large dice the butter and place in a food processor with the mint leaves and garlic and a large pinch of sea salt and black pepper and a splash of olive oil
Blend the mixture until smooth
Spoon the mixture into a piping bag or bowl
Take the leek remove the outer layers cut the leek to the same length as the lamb breast
Lay the boned and trimmed lamb breast out fatty side down
Either pipe or spread the butter evenly across the meat
Roll the lamb tightly around the leek starting at the thinnest part of the meat
Tie the meat tightly in 6-8 evenly spaced places
In a large hot pan brown the meat with a splash of the rapeseed or sunflower oil and transfer to a roasting tray
In the same pan add the onion and carrot and celery and slightly soften
Add the wine and reduce rapidly by three quarters
Add the stock and bring to a simmer
Pour the liquid and vegetables over the lamb add more stock if needed to three quarters cover the meat
Cover the tray with foil
Place in the middle of the oven and cook for 6-8 hours until very soft and tender turning occasionally
Remove from the oven and allow to cool in the liquid for about 1 hour
Take the lamb and roll tightly in cling film and leave to chill in the refrigerator overnight strain and set aside the cooking liquid and chill
The lamb will last for up to a week if kept refrigerated
When ready to serve:
Pre heat the oven to 200c
Unwrap the lamb breast and cut into 4 portions
Place back in a roasting tray and in the oven for 15 mins or until hot and then remove the string
Serve with the gravy, choice of potato and fresh vegetables, baby carrots, garden peas and asparagus go well
For the sauce:
When ready to serve remove the fat from the roasting stock which will have set on top and discard
Bring the stock to the boil and whisk in the red currant jelly
Thicken if desired and season if necessary

Full Ingredients List

1 Lamb Breast Boned And Trimmed.
100 Grams Of Unsalted Butter.
1 Large Trimmed And Cleaned Leek.
1 Large Handful Of Mint Leaves Or Other Herb That You Like.
3 Cloves Of Garlic.
Sea Salt.
Cracked Black Pepper.
Olive Oil.
Rapeseed Oil Or Sunflower Oil.
Butchers String.
1 Litre Lamb Stock Or Chicken Stock.
1 Large Onion Large Diced.
1 Large Carrot Thick Sliced.
3 Celery Stalks Rough Chopped.
250ml White Wine.
2 Sprigs Of Thyme.
1 Sprig Of Rosemary.

Recipe Infomation

Prep Time: 30 Minutes

Cooking Time: 480 Minutes

Temp: Gas mark 1, 140C (275F)


Serves: 4

Add Individual Farmer's Choice Products From This Pack

View Leek - Organic

Leek - Organic

View Slow Roasting Lamb Breast Boned & Rolled - Free Range

Slow Roasting Lamb Breast Boned & Rolled - Free Range

View Onions


View Garlic: Provence Large

Garlic: Provence Large

View Rosemary


View Celery


View Mint


View Thyme


View Carrot



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