So Bloody Delicious Roasted Lamb Breast

So Bloody Delicious Roasted Lamb Breast – we named this recipe as such because it is really just soo bloody delicious!!

Lamb’s breast is not a cut we often find in Aussie butchers.

But the flavour and texture is fantastic! I am totally addicted! It’s fatty and rich and full of flavour.

I came across the cut when I was researching lamb cuts. We have friends who raise high welfare lambs in Foster Victoria and because we buy a whole lamb at a time they said we could choose the cuts we wanted.

So off I went to good ol’ Google and my bookshelf.

It has a little skin and a whole heap of bones, see pic below!

I cheated a little and cooked it in an oven bag first after I rubbed it down in olive oil, salt, pepper, garlic and added a few rosemary sprigs

I could smell it cooking all afternoon and it was driving me to distraction.

Trust me, give this cut a go and you will not be sorry! 10/10 would recommend that you cook this up for the holidays.

So Bloody Delicious Roasted Lamb Breast

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Medium

Servings

Adjust servings

+

–

4

servings

Prep time

35

minutes

Cooking time

2

hours 

40

minutes

Calories

450

kcal

Total time

3

hours 

15

minutes

Succulent roasted lamb breast with rich juices and slow-roasted deep flavour—true carnivore comfort.

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Ingredients

• 1.5 kg Lamb breast

• 6 Garlic-crushed

• 6 springs Rosemary

• 1 tsp Salt and Pepper-to season

• 1 oven bag, or 2 if you plan to cook lots.

• 2 tbsp Olive oil

Directions

• First up, preheat oven to 150°C
• Rub that breast down with olive oil, garlic, salt and pepper.
• Add flour to the oven bag (as per pack directions) and whack the lamb inside with the Rosemary, some on top and some on the bottom.
• Pop in a roasting pan and put in the oven for about 2.5 hours.
• Now, remove it from the bag, and either put it back in the roasting pan, pour the bag juices over and turn the heat up to 200°C, place back in the oven and roast for a further 30 mins so the outside goes sticky and dark. Or, throw it on a hot barbeque to caramelised the outside a bit and add that touch of smoke and fire that makes every piece of meat taste top-notch and a little caveman-ish!
• Let it rest for about 15 mins and slice that baby up.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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