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Slow Roast Lamb Breast Recipe

SAVE £1.63


Easy Shopper Packs

Leek - Organic Pack(2) (600g)  x 1
Slow Roasting Lamb Breast Boned & Rolled - Free Range 500g (1.1 lb)  x 1
Onions Pack(3) (450g)  x 1
Garlic: Provence Large  Pack(3) (150g)  x 1
Celery Bunch (750g)  x 1
Mint 25g Pack  x 1
Thyme 25g Pack  x 1
Carrot Pack(6) (450g)  x 1
Southdowns Butter Un-Salted 200g  x 1
Rosemary - Organic 50g Pack  x 1

Individual Price £20.52

Pack Price £18.89

SAVE £1.63

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

Discover more about our Leek - Organic
Leek - Organic

Grown using organic farming methods which avoid the use of artificial fertillisers.

Pack(2) (600g) £4.10
Sold per item
Not Yet Reviewed
Discover more about our Slow Roasting Lamb Breast Boned & Rolled - Free Range
Slow Roasting Lamb Breast Boned & Rolled - Free Range

A real lamb lovers treat, cut from the fattest part of lamb this product can be sweet and tender if cooked in the right method.

£0.77 per 100g
Not Yet Reviewed
Discover more about our Onions

Is there anything more versatile than the lowly onion? This bulb adds flavour to just about everything whether hot or cold. Cooks down well and can al

Pack(3) (450g) £0.50
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Discover more about our Garlic: Provence Large
Garlic: Provence Large

Grown in Provence, Southern France, these are enormous bulbs which also keep well. The large cloves make for easy peeling and are great roasted whole.

Sold per item
Discover more about our Celery

Celery has an acquired taste. The darker the celery the stronger the taste. Can be eaten raw with a cheesy dip or is nice cooked in a various dishe

Bunch (750g) £1.10
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Discover more about our Mint

Can't have roast lamb without mint. Can also be used to flavour vegetables while cooking. Adds subtle flavour to summertime Pimms.

25g Pack £0.66
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Discover more about our Thyme

A light flavoured herb can be used in many different dishes especially Italian or French dishes to add extra taste.

25g Pack £0.66
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Not Yet Reviewed
Discover more about our Carrot

An orange root vegetable with a crisp & fresh texture. Nice to be chomped on raw. Can be steamed, boiled or roasted with honey. Best in season Jan-M

Pack(6) (450g) £0.70
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Discover more about our Southdowns Butter Un-Salted
Southdowns Butter Un-Salted

Can you remember what Butter used to taste like? Step back in time with our multi-award winning butter! South Downs Butter can be frozen and has a fr

200g £2.76
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Discover more about our Rosemary - Organic
Rosemary - Organic

Use rosemary to bring out the flavour of any lamb dish, also add to stuffings for roast pork, chicken or turkey.

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Not Yet Reviewed


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