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 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.
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.
Stuffing the breast.
Rolling up the breast the long way.
Tied and ready to cook.
After chilling the breast cuts easily into slices.
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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).
Serving
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.
Video
Notes
Either lamb or goat breast can be used for this recipe.