So today I took a 750g boned out lamb breast.
Made a stuffing with 50g of dried sourdough breadcrumbs, two rounded teaspoons of dried mixed herbs, a finely chopped onion and two large garlic cloves, zest from a lemon, salt, pepper, nutmeg and and egg to bind
Rolled it and inexpertly tied it, not too tight as the meat expands as it cooks.
Put it on a bed of vegetable, fresh thyme and about a quarter cup of bone broth. Covered it with 2 layers of foil then put it into a 180c oven for 90 minutes. Took the foil off basted it with the pan juices and returned it to the oven for another 30 minutes to brown off.
Served with roasties and veg and a gravy made from the pan scrapings, red wine and bone broth.
This used to be the food of the poor here in the U.K. now any cut of lamb costs a small fortune. But it was very nice. Youngest son was round for dinner as his mother is Xmas shopping in New York and he needed feeding, Took a portion of beef shortrib and two curries back home with him. He won’t starve whilst left home alone.
