Stuffed breast of lamb Recipe

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serves:

4

Skill:

easy

Prep:

25 min

Cooking:

2 hr

Nutrition per portion

RDA
Calories 372 kCal 19%
Fat 19g 27%
  -  Saturates 11g 55%

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

Ingredients

  • 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

Method

  • Set the oven to Gas Mark 4 or 180°C.

  • 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.

  • 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.

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Top Tip

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