Stuffed Breast of Lamb #3

stuffed breast of lamb #3

Stuffed Breast of Lamb #3

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The Stuffed Breast of Lamb recipe is one of the most popular recipes on the site, and for good reason. The tenderness and flavour of the meat is complemented by a hearty filling which is perfectly cooked in a rich sauce.
Servings: 4
Calories: 362
Prep Time 15 minutes


  • 1 boned breast of lamb
  • salt and pepper
  • 1/2 teaspoon tarragon
  • 1 onion grated
  • 4 oz fresh brown breadcrumbs
  • 4 oz dried prunes finely chopped
  • grated rind and juice of 1 orange
  • grated rind of 1 lemon
  • 2 oz blanched almonds chopped
  • 1 egg lightly beaten


  • Spread out the breast of lamb on a board and rub in the salt, pepper and tarragon.
  • Mix the onion, breadcrumbs, prunes, orange rind and juice, lemon rind, almonds and salt and pepper and bind well with the egg. Spread the stuffing over the meat.
  • Carefully roll up the lamb. Do not roll too tightly as the stuffing tends to expand slightly during cooking.
  • Tie the joint securely with string. Weigh the stuffed lamb to calculate the cooking time. Allow 25 minutes per 450 g ( 1 lb) plus an extra 25 minutes. Place on a wire rack in a roasting tin and cook in a moderate oven for the calculated time.
  • When cooked, carefully remove the string, slice and serve with gravy and a selection of vegetables, such as peas and Duchesse Potatoes.
  • Blanched almonds are much easier to chop or cut into slivers if covered with boiling water for 30 seconds then drained.


Oven temperature 180°C, 350°F, gas 4,
Calories: 362 kcal
Carbohydrates: 50 g
Protein: 15 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 830 mg
Potassium: 591 mg
Fiber: 7 g
Sugar: 18 g
Vitamin A: 372 IU
Vitamin C: 34 mg
Calcium: 137 mg
Iron: 3 mg
Ingredients Breast of Lamb, Lamb
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