Braised, Stuffed Lamb Breast or Brisket with Pan Gravy

Stuffed lamb or goat breast is a classic recipe for the breast or brisket cut the whole family will love. To order the whole, boneless breasts as pictured below, choose the “boneless” option when purchasing.

Stuffed lamb or goat belly recipe
Stuffed lamb breast with pan sauce and mushrooms.

How to Make Stuffed Lamb Breast

Stuffed breasts are a traditional recipe in Britain and Europe, but not so much in America. Here, Chef Bergo uses a simple stuffing based on traditional ones made with a few simple ingredients like ham, breadcrumbs, and parsley. After stuffing, the breast is rolled up like a jelly roll, tied, browned, and baked with an inch or two of water until fork-tender.

Next you cool the breast and chill overnight to help it hold shape. The chilled breasts cut into perfect, thick slices, where freshly cooked breast straight from the oven would fall apart.

Grass fed lamb or goat breast
Our whole lamb and goat bellies are perfect for stuffing and rolling.

After chilling and slicing, the breasts are browned in a pan and served with seasonal accompaniments. Pictured are wilted greens and chanterelle mushrooms. The leftover cooking juice makes a fine gravy or sauce, and the fat from rendering can be used to flavor roasted vegetables or crispy lamb fat potatoes.

Chef Alan Bergo
Chef Alan Bergo





This recipe is by James Beard Award-winning Chef Alan Bergo. He’s a chef from Minnesota and author of The Forager Chef’s Book of Flora. Learn more about Chef Alan at 

Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

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Stuffed lamb or goat belly recipe
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5 from 1 vote

Braised, Stuffed Lamb Breast or Brisket with Pan Gravy

Stuffed and rolled lamb or goat breasts are a delicious way to use the often overlooked cut. Serves 2-4
Prep Time30 minutes
Cook Time3 hours
Chilling time8 hours
Total Time11 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: belly, Goat, Lamb
Servings: 2 servings
Calories: 60kcal
Cost: 10


  • 1 Butchers Twine
  • 1 paring knife
  • 1 small roasting pan


  • 1 whole rolled lamb or goat breast (boneless)
  • Kosher salt to taste
  • Fresh ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • Zest of half a lemon
  • 2 tablespoons chopped fresh Italian parsley
  • 3 tablespoons breadcrumbs
  • 3-4 thin slices of prosciutto pancetta, or salami
  • 2 tablespoons chopped shallots

Roux (optional)

  • 1 Tbsp flour
  • 1 Tbsp unsalted butter


Stuffing the Breast

  • Mix the lemon zest with the parsley.
  • Season the breast on one side with salt and pepper, then sprinkle on the rosemary, parsley and zest, breadcrumbs, and finally lay down a few slices of prosciutto.
  • Preheat the oven to 300 F.
  • Tightly roll the breast into a log the long way, then tie with butchers twine and brown on all sides in a large skillet on medium high heat, or on a grill. Reserve the fat for roasting potatoes or vegetables.
  • Put the browned breast roll in a pan with 2 inches of water and cook, covered with foil or a lid at 300 F for 2.5-3 hours or until fork tender.

Chill the Breast

  • Cool the breast, then wrap in cling film and refrigerate to firm. Knead the flour and butter together.
  • Meanwhile reserve the cooking juices and add some kneaded roux made from kneading equal parts flour and butter to make gravy, warm it up and whisk, adding teaspoons of the roux at a time until dissolved and thickened. Season to taste and reserve (optional).


  • Cut the chilled breasts into thick slices, then brown in a pan with a spoon of the reserved fat until hot, and serve with seasonal vegetables. Pictured are wilted lambsquarters with shallots and chanterelle mushrooms. Serve the sauce alongside.



Either lamb or goat breast can be used for this recipe. 


Serving: 5oz | Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 24g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 110mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 1mg