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Breast of Lamb

I cooked this up for Sunday dinner yesterday, it cost about £2, and it was all rolled up.
So I unrolled and prepared it, etc, etc and looked at a recipe.

Quite a lot (but not all) of the fat rendered out, but the ... tendon? IDK, there was a thin layer of really chewy bit either side. Is it possible to melt this?

I remember my Grandma used to cook it. It was bigger and had actual bones in it, but it was moist and delicious. Wasn't too bad when I did it either, but it would be nice to get it down good.

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  1. My grandmother used to make stuffed breast of veal, and it was great.

    It can be stuffed with either a bread or potato based stuffing: The Art of Jewish Cooking by Grossinger has recipes.

    2C grated and drained potato
    1/2 C minced onion
    4tbl potato flour
    1 egg
    1 tea salt
    1tea pepper

    mix all ingredients and stuff veal

    1. When we could get whole lamb breast, we used to make it Greek style. We deboned and removed cartilage, as well as the fascia/silver skin/chewy bit if we were serving it to friends. Then we made a mixture of breadcrumbs, oregano, and lemon juice, spread the mix all over the inside, rolled it up, tied it, and roasted. Yum, but the silverskin will not melt. Insert a knife between it and the meat, separate, and cut off. You are lucky to be able to get it with the bones, etc. already removed. Can you ask the butcher to remove the silverskin too?

      1. The original James Beard Cookbook has a lamb-breast recipe I've done before and liked a lot. Using a pound of breast per serving (the recipe is for four), leave it one piece and put it in a pot with a peeled onion, bay leaf and salt. Cover with water, bring to the boil, then simmer gently for about half an hour until nearly tender. Remove it to a platter, then cover with a plate or layers of foil and weight it down, and leave it there until it's cool. Then uncover it and slide out as many bones as will come. At this point I cut it into serving pieces, although he doesn't say to. He says to coat the meat with mustard, then ketchup, then roll in fine crumbs; I just used mustard mixed with some olive oil, plus fine dry breadcrumbs. Then broil slowly over charcoal or in the oven until browned on both sides. He says serve with Sauce Diable, but we enjoyed them naked. The meat, that is...

        4 Replies
        1. re: Will Owen

          That's a classic way of serving the cut - it's called breast of lamb sainte Menehould.

          1. re: greedygirl

            Like that pigs' trotters recipe I like so much, and likewise for pigs' ears. Mustard, crumbs, grill. Dunno who St. Menehould was, but I like his brand of miracles...

              1. re: greedygirl

                So "Sainte" was not a misspell... OK, I was remembering it without the E in Beard's book. Shoulda looked it up. HER miracles, then.

        2. Lamb breast is a great cheap roast. I usually get mine from the farmers market with the bones still in so it gets roasted flat. This makes it nice and crispy but to answer the original question for Soop,you're stuck with the tendon and need to eat round it (a bit of a fiddle I know and it is a very fatty cut).

          It's also worth getting it on the bone and cutting it into ribs with an Chinese style marinade - lamb spare ribs if you will.

          2 Replies
          1. re: Harters

            How much fat remains when you roast the breast? It seems like the fat is so thick one might have hardly any meat on the roast at all. Any seasoning tips?

            1. re: JungMann

              No, you don't have a huge amount of meat. It's a bit like pork belly I guess.

              and nowadays, definitely a once-in-a-while treat.

          2. In the North Beach family-style Italian restaurants, one of the options was frequently breast of lamb braised in a red sauce. Whenever you ordered it, the waiter would warn you that it was going to be quite fatty. It was, but tasted great, and well worth the calories.

            1 Reply
            1. re: Sharuf

              The butcher in North Beach, Little City Meats has a recipe on their window.

            2. Thank you for starting this item! I see that organic breast of lamb is 1.99USD per lb near me and they are selling it with the bone in. I am lazy, so I do not want to debone or roll it up. I just want to focus on flavor! I'm good at seasoning but less good at fussing with the shape of an animal's parts.

              I also prefer the flavor of something cooked with a bone. Alas, I'm a slow-witted cook who doesn't do well with metric. Using farenheit and pounds, how long should I cook a 2 or 3 lb roast and at what temp? My plan is to marinate it a bit, roast it, then use the leftovers to make little snacks during the week. I also have a gigantic cast iron pan - shaped like a frying pan but it's huge, so maybe I can roast it in that?

              4 Replies
              1. re: omnidora

                Hmmm. I'm not good at fahrenheit and pounds. But the the tray you describe sounds good. You might want to place a trivet beneath so it doesn't stew in it's own juice.
                The bones will likely come right out if you slow roast it, although you probably want your oven on high for 20-30 minutes to crisp it and start the fat rendering.

                Other than that, it's quite a thin piece of meat, so I defer to the experts regarding cooking times. Good luck with this, let us know the result!

                1. re: Soop

                  Fast figuring: 2.2 lbs = 1 Kg, and 212º F = 100º C. Easy enough to estimate from there; 180º C will be near as dammit 400º F. Since we're roasting and not baking close enough is plenty close enough. And how is it that someone whose people invented pounds and ounces doesn't know how to use them? My balance scale is English, and that's what kind of weights came with it...

                  1. re: Will Owen

                    heheh, I didn't invent them ;)
                    I measure my weight in stone, but everything else is grams and kilograms.
                    Also (andthis is probably the reason) food packaging has the weight in grams, and iirc, most cookbooks do.

                2. re: omnidora

                  Like Soop, I'm no longer very good at fahrenheit and pounds. Actually, it's one of those cuts that we don't really have a cooking time for. Roasted flat, we just set the oven to it's normal roasting temp - around 180C. It's done when the fat's gone crispy (but not burnt). Won't take long.

                3. Is it possible to get all the fat rendered out a 1 pound rolled up boneless breast? I cooked one yesterday, first by steering the outside fat in a cast-iron pan set over medium heat and then by roasting in the oven at 325F until the internal temperature reached 135F. The insides were delicious, but the fat barely rendered. Should I have seared at a higher temperature or done something else?

                  3 Replies
                  1. re: hyperbowler

                    Not in my view. It's a very fatty cut and I would have thought it all but impossible to get rid of all of it. If fat is an issue for you, then lamb breast is something to avoid.

                    1. re: Harters

                      Good to know. I'm not concerned about the amount of fat as much as making sure it crisps up nicely. Do you have recommendations for getting a crisp outside on a rolled up roast? It's possible I didn't sear it for long enough or it seared at too low a temperature. When I pulled it out of the oven, the fat had lost whatever crispness it got from searing and the insides were medium-rare.

                      1. re: hyperbowler

                        Sear it then give it 20 minutes in the oven at a high heat, then turn the oven down. Should work.