Stuffed Breast of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Breast of lamb is one of those cuts that invariably ends up in the butcher’s bin these days. I doubt whether many butchers even bother trimming the small amount of meat to put it through the mincer. However, there are a few good things you can do with the breast.

The simplest way to cook it is to slow-roast it until crisp, then slice it up and snack on it or scatter it into a salad. Lamb scrumpets - strips of breast simmered until tender, then crumbed and fried - are also delicious