Lamb Breast

• 300 g (10½ oz) iodised salt
• 80 g (2¾

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