Breast of Lamb with Celery

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

John Simpson, the Marquis of Buckingham’s cook, left this recipe in his notes for various dishes. Made at Gosfield Hall, Essex, in about 1805, it is extremely good and requires only creamed or plain boiled potatoes as an accompaniment.


  • Boned breast of lamb, about 4 lb (2 kg)
  • 6 thick slices of


Cover the bottom of a large, heavy saucepan with 4 of the bacon rashers, each cut across into 3 pieces. Put half the onions and carrots on this and then lay the lamb on top. Cover with the rest of the onions and carrots and add thyme, parsley and mace to taste. Put the remaining bacon over the top. Add the stock. Cover and simmer for 2 hours. At the end of 1 hour bring a saucepan of salted wate