How to Cook Lamb Breast Winter Pot Roast

  • Prep time
  • Difficulty easy
  • Serves 2-3
roasted lamb breast

Ingredients

  • 1 x 750g lamb breast
  • 30 g x unsalted butter
  • 3 x sprigs thyme
  • 2 sprigs of rosemary
  • 2 x onions large dice
  • 2 x sticks celery diced (optional)
  • 6 x cloves of garlic peeled
  • 1 x lemon quartered
  • 250 ml white wine
  • 200 ml lamb or light chicken stock
  • Sea salt to taste
  1. Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
  2. Season the joint just prior to roasting
  3. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  4. Season with good quality sea salt
  5. Place the joint skin side up onto the vegetables, garlic & lemon which should line the base of the tray
  6. Place in centre of oven and roast for 20 minutes until golden brown
  7. Next add half a bottle of wine and the same of water to the tray and pot roast by covering with tin foil and cooking o 140 oc for 2 to 3 hours nice and slow, ensure the meat pulls away easily when pierced with a fork
  8. Remove from oven and pop the meat onto a clean tray and keep warm by covering with a sheet of tin foil
  9. Pass the juices & reduce to a rich glaze before pouring back over the lamb ready to serve