Stuffed breast of lamb

(31 ratings)

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Stuffed breast of lamb
Stuffed breast of lamb
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This traditional roast lamb is taken from Woman's Weekly 1960. A great family favourite, the tasty stuffing makes the meal more substantial


  • 1 breast of lamb (about 500g/1lb), ready boned
  • 1 tablespoon dripping, lard or oil
For the stuffing:
  • 90g (3oz) fresh white breadcrumbs
  • 3 rashers lean bacon, chopped
  • 1 hard-boiled egg, chopped
  • 2 tbs freshly chopped parsley
  • 3 tbs milk
  • Salt and ground

For more flavour from cheap cuts of meat roast longer at a lower temperature.


  1. Set the oven to Gas Mark 4 or 180C.
  2. To make the stuffing: Mix all the ingredients together. Spread the stuffing over the opened-out breast of lamb, then roll it up and tie it with string in 4 places. Rub the joint with salt.
  3. Heat the dripping, lard or oil in a roasting tin, add the joint and baste it. Roast for 2 hours. Serve with baby Chantenay carrots and new potatoes, if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 372(kcal)
  • Fat 19.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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