Rolled and Stuffed Lamb Breast.

The 'One with a thing for Men in Uniform' and 'The Musician' gave me the Ginger Pig Meat Book for my birthday back in February. I have been solemnly avoiding it as I needed to keep my head to the grindstone and I am already far too easily distracted. It is a wonderful book full of fascinating information as well as delicious recipes.


Instead of going out and painting the town red to celebrate the end of my dissertation, I thought I would splash out ingredients in order to cook something nice and christen my new cookbook, thereby killing two birds with one stone so to speak.


The first thing I would say about lamb breast, a cut I had certainly never heard of before, is that it is only really economically if you a serving a multiple of five. Butchers want you to buy the whole flank which comfortably feeds five or a greedy four. At approx £10 per kilo I don't think that it is too steep but understandably a bit of a pain if you are feeding a hungry six and have to buy two flanks, as I did. Cost issues aside I didn't mind cooking too much as it was just as good cold.


1 Lamb breast
100g Cheddar
150g Mushrooms
150g Spinach
1 Small onion
2 Cloves garlic
2 tbsp Flour
250ml Red wine
250ml Stock


Sweat off the chopped onion and garlic then add the mushrooms and fry them. Next add the spinach and wilt down. Set this mixture aside to cool. Once it has cooled stuff the lamb with it. The recipe says to roll it up in tinfoil until it looks like a sausage and that you don't need to tie it with string. However I have made this twice and you do get a neater, tighter finish which is easier to carve if you tie it up with string.

Roast in the oven at 170C for 2hrs. Once it has cooked take it out of the oven and set aside still in the tin foil to rest for 20-30mins. Use the roasting pan to make gravy whilst the meat is resting. Spoon off almost all of the fat leaving about 2tbsp. Stir 2tbsp of flour into the juices and cook over a low heat until the flour has swelled and become a light golden brown. Add the wine and stock in equal measures and bring to the boil. Allow it to thicken up slightly and season before serving.

I have linked this up to Ren's Simple and in Season.