• 4servings
  • 145minutes
  • 372calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, C
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 breast of lamb (about 500g/1lb), ready boned

  2. 1 tablespoon dripping, lard or oil

  3. 90g (3oz) fresh white breadcrumbs

  4. 3 rashers lean bacon, chopped

  5. 1 hard-boiled egg, chopped

  6. 2 tbs freshly chopped parsley

  7. 3 tbs milk

  8. Salt and ground

Instructions Jump to Ingredients ↑

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

  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.


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