Stuffed breast of lamb recipe

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serves: 4
Skill: easy
Prep: 25 min
Cooking: 2 hr

Nutrition per portion

Calories 372 kCal 19%
Fat 19g 27%
  -  Saturates 11g 55%
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  • This traditional roast lamb recipe is taken from Woman’s Weekly 1960. A great family favourite, the tasty stuffing makes the meal more substantial and will soon make it a family favourite!


    • 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


    • 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.

    Top tip for making Stuffed breast of lamb

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

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