Stuffed Breast of Lamb Recipe

Using a cheap cut of lamb to make a perfect pot roasting joint for a hearty dinner.

Serves 4


  • 1 breast of lamb, boned out and trimmed of excess fat

  • 200g bread crumbs

  • 1 shallot, diced

  • 2 cloves of garlic, crushed

  • Knob of butter

  • Sprig of thyme, rosemary, parsley, chopped

  • Lemon, zested

  • 75ml hot water

  • 1 egg

  • Salt and pepper


  1. First, make the stuffing: in a small pan, melt the butter and gently sweat the shallot and garlic for 5 mins. Remove from the heat.

  2. In a bowl, add the breadcrumbs, shallots, herbs, lemon zest and seasoning. Add the egg and slowly mix in the hot water until you have a fluffy stuffing that is not too dry nor too wet. It may need a touch more water.

  3. Spread on the inside of your lamb breast and roll up. Tie using string so it won't unravel. Place in the fridge for 1 hour to firm up, before slowly cooking in a pot with veggies and stock for 2 hours at 140c.