Lamb Breast


  • 300 g (10½ oz) iodised salt
  • 80 g ( oz) cane sugar
  • 50 g ( oz) pepper berries, crushed
  • 1 boneless lamb breast, trimmed


Combine the salt, sugar and pepper berries and rub all over the lamb. Leave to cure for 6 hours in the fridge. Lightly rinse off the cure. Preheat the oven to 88°C (190°F). Put the lamb in a deep ovenproof dish and add enough water to cover the lamb. Cover the dish and roast for 7 hours.

Lift the lamb out of the water and cool on a tray in the fridge. Cut into strips and sear in a chargrill or frying pan over high heat to caramelise. Add to the warm lamb caramel sauce and set aside until ready to serve.