Are you looking for a new way to prepare lamb? If so, look no further than this melt-in-your-mouth rolled lamb breast slow-cooked recipe. Perfectly tender and juicy with amazing flavours, it will be the star of your next pot roast family dinner.
Don't let the thought of cooking an unfamiliar cut of meat be intimidating. We'll show you how easy it is to make delicious meals with this budget-friendly lamb joint. Walking you through each step in making this succulent dish!
Breast of lamb seasoned with salt and pepper. Cooked on top of chopped carrot, onions and garlic with stock and rosemary. The cooking juices and vegetables can be blended into a rich, thick sauce to serve with the lamb.
How to Cook Lamb Breast
Lamb's breast is a cheap joint of meat that requires slow cooking to render the fat and create the tender, fall-apart meat seen in this post.
We have an amazing slideshow video and recipe that will make your mouth water. Discover how incredibly easy and enjoyable it is to whip up this delicious dish.
It is one of the most inexpensive cuts of lamb, making it a great way to cook a flavourful and tempting family dish without breaking the bank.Jump straight to the recipe to start now or continue reading for more detailed advice below.
Here we break down the ingredients needed to make lamb breast recipes.
Olive oil, with its smooth and fruity notes, acts as a great complement to the robust taste of lamb and can be swapped for another high-quality oil, such as rapeseed oil, or sunflower oil, for a slightly different hit.
Salt and Pepper
The ever-classic duo of salt and black pepper enhance the overall flavour profile, and although other seasonings, spices, or herbs can replace them, their simplicity is hard to beat.
Others you could add that match well with rolled lamb breast include dried mint, cumin, garlic powder, smoked paprika, dried oregano, dried sage or mustard powder.
The succulent lamb breast is the star of this recipe, providing rich and tender meat.
I must point out that this is a very fatty cut, so if you don't like fatty meat, this is not the best lamb recipe for you! Try our saddle of lamb recipe instead for leaner lamb slices.
It is an affordable joint cut from the lamb's chest, sometimes with lamb ribs included, full of flavour and makes a tasty dish when cooked correctly. The low and slow cooking methods for this recipe help render out the fat and produce the most tender meat results.
We got this lamb breast joint from Swaledale Butchers supplied with bones removed, rolled and tied, ready to roast.
I find it strange that chicken breast is the leanest and priciest cut of chicken? Meanwhile, lamb breast is one of the most economical cuts and among the fattiest cut of lamb.
Onions and Carrots
Thickly sliced onions and diced carrots bring a subtle sweetness when cooked. and become the base of a rich sauce for pouring over the lamb.
Garlic sliced thinly adds a depth of flavour and, if desired, can be substituted with shallots to retain the pungency but for a slightly milder taste.
Fresh rosemary truly steals the show, as its intense woody aroma pairs brilliantly with the lamb. If unavailable, thyme or oregano can be used as suitable alternatives.
Finally, the lamb stock creates the moisture needed for braising lamb breast. It also adds flavour to the blended sauce. If need be, beef or vegetable stock can be used instead.Bored of reading? Jump straight to the recipe card for the ingredients list, measurements and instructions.
There's something mouthwatering about a beautifully roasted lamb breast. Luckily, you don't need many tools and gadgets to cook up this delectable dish.
You only need an oven, an oven dish, a sharp carving knife, and foil.
We used our lidded cast iron dish. But, you can use other pot roast lidded dishes, dutch ovens, or even just a roasting pan with aluminium foil used as a lid.
A trusty meat thermometer ensures the lamb breast is cooked precisely so every bite is tender and succulent.
Lastly, to create the blended sauce, you will need a stand blender or hand blender.
Time to start this pot roast breast of lamb recipe is super simple and one of our favourite cheaper lamb dinner recipes.Click here for ingredient measurements and simple instructions.
Before cooking, pre heat the oven to 170℃ / 150℃ fan /325℉/Gas mark 3.
Pat dry the lamb breast before rubbing it with olive oil and seasoning it with salt and pepper.
Next, heat some oil in a large pan over medium heat. Fry the onions and carrots for a few minutes before adding garlic.
Our pan is a lidded cast iron dutch oven which can be transferred to the oven. But, this can be done in a separate pan and transferred to a roasting pan.
Now push the vegetables aside and brown the rolled lamb breast on all sides until golden brown.
Once that's done, add rosemary sprigs and some lamb stock. Place a lid on top, or use some foil to seal everything in.
Lamb breast cooking time
Finally, it's time to bake this rolled lamb breast in a low oven temperature of 170C / 150 fan /325F/Gas mark 3.
To cook an 800g lamb breast to perfection. Oven bake for two and a half to three hours, keeping it covered throughout. Baste it after two hours to help keep it juicy.
Internal temperature for lamb
For best results when cooking lamb breast, check using a thermometer. Cook until the internal temperature reaches 95℃ / 203℉. This will give you perfectly cooked fall apart meat.
Remove the lamb breast from the oven dish and cover loosely with foil.
Allow lamb to rest for at least 20 mins before carving, this gives time for the juices to distribute.
Remove the rosemary stems and skim away some of the fat drippings. Blend the remaining carrots, onions, garlic and stock in a food processor to create a rich and flavoursome lamb sauce.
Finally, remove the strings and carve the breast into thick slices. Serve the succulent lamb breast slices with your homemade side sauce.
When it comes to elevating a meal from good to absolutely scrumptious. It's all about finding the right combination of sides and sauces that add layers of flavour and texture.
With the amount of fat in the lamb, I like to balance it and serve it alongside air fryer vegetables. Like carrots, parsnips, broccoli and boulangere potatoes. Makes a great recipe for Easter lamb dinner.
📖 Step by Step Recipe
Rolled Lamb Breast ( Slow Cooked)
- 800 grams Lamb Breast
- 1 tablespoon Olive Oil
- Salt and Pepper
- 1 Onion thickly sliced
- 1 Carrot Diced
- 2 Garlic Cloves sliced
- few sprigs of Fresh Rosemary
- 500 ml Lamb Stock
- Prepare ingredients, dice 1 Carrot, thickly slice 1 Onion into rings and finely slice 2 Garlic Cloves.Preheat oven to 150°C fan/ 170°C / 325°F/ Gas Mark 3
- Pat the 800 grams Lamb Breast with a kitchen paper towel.
- Rub ½ of the 1 tablespoon Olive Oil into the lamb breast. Add the remaining oil into a pan over medium heat.
- Season lamb with Salt and Pepper.
- Fry the sliced onion and diced carrots in the pan with oil for 3 minutes
- Add chopped garlic and cook for 2 minutes.
- Push vegetables to each side of the pan and brown the rolled Lamb Breast, using tongs to turn and brown all sides.*If not using an oven safe pan, transfer all to a lidded oven dish (or use a roasting tray with foil as a lid)
- Add 500 ml Lamb Stock, and a few sprigs of Fresh Rosemary place a lid on top.
- Cooking times based on 800 gram rolled lamb breast jointCook at 150°C fan/ 170°C / 325°F/ Gas Mark 3 for 2 hours
- Remove from the oven and baste with the cooking liquids. Place the lid back on and cook for 30-45 minutes longer. For best results check using a thermometer and cook until the internal temperature reaches 95℃ / 203℉
- After the full cooking time, remove the slow cooked lamb breast from the pot and cover it loosely with foil.
- Waiting for a minimum of 20 minutes before carving allows the juices to spread evenly throughout.
- Remove the rosemary stems and skim off some of the fat that has been released.
- Place the cooked carrots, onions, garlic and stock in a food processor
- Blend until smooth to create a rich indulgent lamb sauce full of robust flavours.
- Remove the strings.
- Use the string markings to carve the succulent lamb breast into thick slices.
- Serve with your chosen sides.
- Add a drizzle of homemade sauce for an unforgettable flavour experience!
If any of the family do not enjoy fatty parts of the lamb, shred the lamb pieces with two forks and discard the fat.
Storing leftover lamb in the fridge or freezer is a great way to ensure you can enjoy a delicious dish the next day. When storing in the refrigerator, place the leftovers in an airtight container and consume it within two days.
For longer storage, freeze it as soon as possible after cooking. Wrap the lamb slices tightly in cling film before putting it into a freezer bag.
Always defrost lamb before reheating.
To reheat lamb breast, microwave in 1-minute intervals until heated, turning slices each time. Adding some gravy during reheating helps stop drying out and keeps the meat tender.
If using an oven to reheat, place the sliced lamb breast into a roasting tin and pour over some gravy. Cover with foil and place in a preheated oven at 150°C /fan 170°C/ 325°F. Heat for about 30 minutes for tender, flavorful results.
More Lamb Recipes
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