Home

Braised Breast of Lamb or Mutton

ingredients

serves 4 - 6
a breast of lamb or mutton
salt and pepper
dripping (fat from roasted meat) for greasing

for the mirepoix

2 medium-sized onions (200 g approx)
2 medium sized carrots (100 g approx)
2 sticks celery (100 g approx)
1 small turnip (50 g approx)
25 g (1 oz) fat bacon
2 tsp dripping (fat from roasted meat)
bouquet garni
1 tomato (50 g approx) (optional)
general household or brown stock to cover

method

1. Wipe the meat.

2. Bone the breast of lamb or mutton without cutting right through the flesh, or ask the butcher to do it for you.

3. Season well with salt and pepper.

4. Roll up tightly, and tie the meat with string.

5. Prepare the onions, carrots, celery, and turnip for the mirepoix and slice them thickly.

6. Chop the bacon roughly.

7. Heat the dripping in a stewpan. Add the vegetables and bacon, cover the pan, and fry gently for 10 minutes.

8. Add the bouquet garni. Skin and slice the tomato, if used, and add it to the pan.

9. Add enough stock almost to cover the vegetables.

10. Heat to boiling point.

11. 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.

12. Cook over low heat for about 2 hours until the meat is tender, basting frequently and adding more stock as required.

What did you think?

12 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved