Braised Breast of Lamb or Mutton

Braised Breast of Lamb or Mutton

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Servings: 4
Calories: 455


  • a breast of lamb or mutton
  • salt and pepper
  • dripping fat from roasted meat for greasing

for the mirepoix

  • 2 medium-sized onions
  • 2 medium sized carrots
  • 2 sticks celery
  • 1 small turnip
  • 1 oz fat bacon
  • 2 tsp dripping fat from roasted meat
  • bouquet garni
  • 1 to mato optional
  • general household or brown stock to cover


  • Wipe the meat.
  • Bone the breast of lamb or mutton without cutting right through the flesh, or ask the butcher to do it for you.
  • Season well with salt and pepper.
  • Roll up tightly, and tie the meat with string.
  • Prepare the onions, carrots, celery, and turnip for the mirepoix and slice them thickly.
  • Chop the bacon roughly.
  • Heat the dripping in a stewpan. Add the vegetables and bacon, cover the pan, and fry gently for 10 minutes.
  • Add the bouquet garni. Skin and slice the tomato, if used, and add it to the pan.
  • Add enough stock almost to cover the vegetables.
  • Heat to boiling point.
  • Place the meat on the mirepoix, lay a piece of greaseproof paper greased with dripping on top of the pan, and cover with a tight fitting lid.
  • Cook over low heat for about 2 hours until the meat is tender, basting frequently and adding more stock as required.
Calories: 455 kcal
Carbohydrates: 11 g
Protein: 49 g
Fat: 23g
Saturated Fat: 8 g
Cholesterol: 158 mg
Sodium: 215 mg
Potassium: 940 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 5362 IU
Vitamin C: 17 mg
Calcium: 63 mg
Iron: 5 mg
Ingredients Breast of Lamb, Lamb
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