The Breast is without doubt my favourite cut of Lamb. It is quite fatty, but the overall flavour is far superior to any other joint.
I've been quite disappointed that I couldn't find any in my usual supermarket, then this week some suddenly appeared. I bought just one joint and stuck it in the freezer. We had it roasted last Sunday.
As this is ready boned, the price compares quite favourably with what I was paying in France.
On my next visit I shall buy a few more joints (providing they still have them). I always like to keep a good supply in the freezer. It's a very versatile cut.
I did notice on the pack that it recommended a cooking time of 2hrs 45mins, by which time it would be almost inedible. I shall roast it for about 50mins, then leave it in the oven to rest for 10mins before serving. If Lamb is no longer 'pink' in the middle, it's not worth eating.
It's also my preferred cut for making my version of Kleftiko; roasted lumps of Lamb, potatoes, olive oil, garlic, preserved lemon, oregano, salt-n-pepper. One of my all-time-favourite dishes.
Good for Irish stew as well.
Is your breast of lamb tender in your short roasting time?
ReplyDeleteYes, lovely. Usually I buy it in long strips complete with bones. Either casseroled, roasted, or BBQ'd; it is always very tender and delicious.
DeleteHmmm haven't had lamb in ages, probably won't till Easter. Kleftiko is delicious and so is Irish stew.
ReplyDeleteI'm trying not to eat meat but if it smells delicious, not some unmentionable part of the beast and placed in front of me then I won't say 'no'
of the beast, and set in front
Lamb is my favourite meat, especially on the BBQ. I usually sprinkle on a bit of Cumin powder just before eating. It's like being in Marrakech.
DeleteThat looks like very good value. I love roast lamb but P is not keen so I don't get to eat it very often.
ReplyDeleteThat's annoying. I used to know someone what hated Lamb so much that he would send dishes back in restaurants if he could even detect that some had been cooked in the same kitchen.
DeleteSuch a post definitely makes me think of a good slice of lamb. Unfortunately it is not available at the small local supermarket here.
ReplyDeleteI like to have a good stock in the freezer. It's my preferred meat.
DeleteI didn't read the headline and the first phrase my eyes picked up was 'The breast is my favourite...'. Sad ain't I.
ReplyDeleteLamb is my favourite red meat. Apparently Asian (Chinese and South East Asian) can smell lamb on our bodies. I shouldn't think it is as bad as garlic oozing out of pores.
The best lamb we've ever eaten was in England, and sorry, I don't eat pink undercooked meat.
Pink Lamb doesn't mean undercooked. The difficult bit is to have the inside 'cooked' but remain pink. This can be tested with a kitchen thermometer.
DeleteAndrew, I imagine that breast isn't your favourite!
We use breast or shoulder of lamb in our slow cooker, like you I love these cuts. Another good cut is Brisket of beef.
ReplyDeleteBreast of Lamb seems to be little known. I find the flavour preferable to leg or shoulder.
DeleteI've never cooked lamb myself. I love roasted lamb at the Greek Restaurant. It's always savory and very tender.
ReplyDeleteWe once roasted a whole Lamb (my 50th birthday) which was wonderful. I'm a big fan.
DeleteIt was the first joint we cooked at school, it was rolled and stuffed and pressure cooked.
ReplyDeleteWhen I was small my mother used to buy ready rolled and stuffed joints. They were delicious.
DeleteI can't eat lamb, it's one of those things that I chew and chew and chew, but just can't swallow. We ate it often when I was young and I had to cut mine in tiny slivers and the taste would stay with me for days. These days I eat beef and chicken instead. Mostly chicken.
ReplyDelete