Go Back
–+ servings
Sliced lamb breast on a wooden board
Print
4.99 from 53 votes

Rolled Lamb Breast ( Slow Cooked)

Lamb breast is a cheap joint of meat that requires slow cooking to melt the fat and leave you with tender, fall-apart meat. Because it's so inexpensive, it's the perfect way to cook a flavorful meal without breaking the bank.
Seasoned with salt and pepper cooked on top of chopped carrot, onions and garlic with stock and rosemary. The cooking juices and vegetables are then blended into a rich thick sauce to serve with the lamb.
This dish will give you an incredibly savoury and robust flavour that your family or friends will love.
Prep Time15 minutes
Active Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Dinner, Easter, Main Course, mains, Roast Dinner
Cuisine: British
Keyword: Braised Lamb, Braising lamb, breast of lamb, Cheap Lamb Joint, Easter Lamb, Fall apart lamb meat, Lamb breast recipe, pot roast lamb, Roasted Lamb Breast, Rolled lamb breast, Slow cooked lamb breast
Yield: 6 Servings
Calories: 419kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 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

Instructions

  • 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
    Diced carrot on a green chopping board with a an onion getting sliced into rings
  • Pat the 800 grams Lamb Breast with a kitchen paper towel.
    Patting down a lamb breast joint with paper towel
  • Rub ½ of the 1 tablespoon Olive Oil into the lamb breast. Add the remaining oil into a pan over medium heat.
    Pouring olive oil over the lamb breast
  • Season lamb with Salt and Pepper.
    Seasoning the lamb breast with salt and pepper
  • Fry the sliced onion and diced carrots in the pan with oil for 3 minutes
    Sliced onion rings and diced carrot in a cast iron pan with olive oil
  • Add chopped garlic and cook for 2 minutes.
    Sliced garlic clove, sliced onion rings and diced carrot in a cast iron pan with olive oil
  • 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)
    Searing the lamb breast joint in a cast iron pan holding the joint of lamb using tongs
  • Add 500 ml Lamb Stock, and a few sprigs of Fresh Rosemary place a lid on top.
    Seared lamb breast in a cast iron pan with chopped onion, garlic and carrot with sprigs of rosemary and pour in lamb stock around the sides
  • Cooking times based on 800 gram rolled lamb breast joint
    Cook at 150°C fan/ 170°C / 325°F/ Gas Mark 3 for 2 hours
    Lamb Breast Joint Recipe going into the oven in cast iron pan with the lid on
  • 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℉
    Basting the boneless breast of lamb with juices from the stock inside the cast iron pan
  • After the full cooking time, remove the slow cooked lamb breast from the pot and cover it loosely with foil.
    Cooked Lamb Breast Joint Recipe in a cast iron pan
  • Waiting for a minimum of 20 minutes before carving allows the juices to spread evenly throughout.
    Rolled breast of lamb Joint on a wooden chopping board
  • Remove the rosemary stems and skim off some of the fat that has been released.
    Removing sprigs of rosemary from the cast iron pan
  • Place the cooked carrots, onions, garlic and stock in a food processor
    Pouring in the stock, cooked carrots, onions and garlic cloves into a blender
  • Blend until smooth to create a rich indulgent lamb sauce full of robust flavours.
    Lamb sauce being poured into a gravy boat from a blender
  • Remove the strings.
    Taking the butcher twine from the cooked lamb breast on a wooden chopping board
  • Use the string markings to carve the succulent lamb breast into thick slices.
    Slicing the rolled breast of lamb on a wooden board
  • Serve with your chosen sides.
    A slice of Lamb Breast served with carrots, broccoli and boulangerie potatoes
  • Add a drizzle of homemade sauce for an unforgettable flavour experience!
    Pouring lamb sauce over a slice of lamb breast on a plate served with carrots, broccoli and boulangerie potatoes on a white plate

Video

Nutrition

Calories: 419kcal | Carbohydrates: 3g | Protein: 24g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 203mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1699IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg