Stuffed breast of lamb recipe

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A great traditional roast lamb for the whole family. This economical cut of lamb is tasty, and further enhanced with stuffing. Cooked longer at a lower temperature for maximum flavour.

Easter roast lamb recipes: Stuffed breast of lamb
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  • healthy
Serves4
SkillEasy
Preparation Time25 mins
Cooking Time2 hours
Total Time2 hours 25 mins
Nutrition Per PortionRDA
Calories372 Kcal19%
Fat19 g27%
Saturated Fat11 g55%

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!

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  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.
Top Tip for making Stuffed breast of lamb

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