Breast of Lamb

the breast of lamb is cut from the sternum of the lamb all the way to the groin basically from the chest and belly. we can either chop, bone, or bone and roll  if required it can even be stuffed for a cheap roast lamb joint

Cooking Idea

Ingredients
1 tbsp vegetable oil
1 large carrot, chopped
2 onions, chopped
1 garlic bulb, halved
small bunch thyme
3 bay leaves
2 breast of lamb, skin removed
1 bottle of cheap white wine
4 tbsp English mustard
100g white breadcrumbs
1 tbsp olive oil
boiled new potatoes and watercress salad, to serve

Method

STEP 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.

STEP 2
Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.

STEP 3
Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.