Braised Stuffed Breast Of Lamb Recipe


Preparation Time30 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Lamb breast2 Pound (1 In Number)
 Veal forcemeat1⁄4 Cup (4 tbs)
For mirepoix
 Turnip1 Small
 Bacon rasher1
 Bouquet garni1
 Stock3⁄4 Pint
 Dripping1⁄2 Ounce
 Salt1 Teaspoon (Leveled)
For the gravy
 Plain flour1⁄2 Ounce
 Cold water2 Tablespoon


1. Pre-heat the oven to Regulo 6 or 400°F.
2. Using a knife, remove tough outer skin from meat if any. Trim off any excess fat, then bone the breast of lamb.
3. Ready the veal forcemeat: Spread the forcemeat down the centre of the breast of lamb. Roll up and secure it with a cotton string or skewer securely.
4. In a weighing machine, weigh the joint and calculate cooking time as in for roasting.
5. Wash and peel vegetables. Let them be whole or cut in half if very large.
6. Make bacon slices.

7. In a double roasting tin, melt dripping . Sauté bacon lightly and remove.
8. Fry joint, browning on all sides, then remove. Sauté the vegetables until golden brown on all sides for about 5 to 7 minutes.
9. Just pour enough stock to cover the vegetables; put in seasoning and bouquet garni. Allow it to come to a boil.
10. Keep meat above the vegetables. Close the pan and lower heat, simmer gently for 3/4 of the total cooking time.
11. Then place the pan half way down the oven, and bake for the remainder of cooking time without lid.

12. Serve hot with bread.

Don't keep the pan lid on if cooked on top of stove.