Breast of lamb - cooking method
degsyhufc
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I've bought a rolled breast of lamb and was wondering how to cook it.
I was thinking of browning it in a pan on all sides then transferring it to the slow cooker for several hours with some root veg and stock.
The alternative is brown in a cast iron pan and then stick the pan in the oven for an hour or two.
Any suggestions?
I was thinking of browning it in a pan on all sides then transferring it to the slow cooker for several hours with some root veg and stock.
The alternative is brown in a cast iron pan and then stick the pan in the oven for an hour or two.
Any suggestions?
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Rub it in first with seasoning and herbs like thyme and rosemary.
Salivating now !:)
I browned both as best I could.
The shanks went in the slow cooker on low for five hour or more - they slid off the bone.
The leg went in the oven at 160 for seven hours covered in foil to start and was meant to be pulled apart with forks consistency.
My wife got impatient whilst I was out because she needed the oven and knocked it off after five hours or so.
It wasn't totally "pull apart" but was still incredibly tender.
Here's a recipe from Huge Furry Whippingstool
http://www.goodtoknow.co.uk/recipes/429437/Hugh-Fearnley-Whittingstall-s-roast-lamb
I browned the lamb all over and transferred it to the slow cooker.
I then sauteed carrots, swede and onions with herbs, seasoning, and red wine.
I added that to the slow cooker and did a final deglaze with chicken and lamb stock.
Cooked it on low for 6 hours.
Paint with Orange Marmalade
Roast for the appropriate time.
And......?
Where did you get lamb stock?
I don't ask that snobbishly - you just don't see it on supermarket shelves.
I made some from my leg of lamb remains.