How to Cook Lamb Breast Winter Pot Roast

Name: How to Cook Lamb Breast Winter Pot Roast
Prep time: 20 min
Total time: 20 min
Yield: 2-3
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

20 mins
easy
2-3

Recipe by

Jeff Baker

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

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Introduction

Our rolled Lamb breast makes for a superb slow-cook, promising deliciously rich and tender meat from its amble marbling, in this simple one-pot recipe.

Method

Pre heat your oven to 200ºc temperature fan assisted or 215ºc without a fan
Season the joint just prior to roasting
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
Season with good quality sea salt
Place the joint skin side up onto the vegetables, garlic & lemon which should line the base of the tray
Place in centre of oven and roast for 20 minutes until golden brown
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
Remove from oven and pop the meat onto a clean tray and keep warm by covering with a sheet of tin foil
Pass the juices & reduce to a rich glaze before pouring back over the lamb ready to serve