Lamb Breast Recipe
Lamb breast recipe requires long, slow braising, roasting or stewing to tenderise the tough meat. A whole breast will serve between four to six people so plan your portions accordingly.
Difference Between Lamb And Mutton
Lamb is a type of red meat from a young sheep under 1 year of age. Whereas, Mutton refers to the meat derived from a sheep over the age of 1 year. Lamb is tender and mild in flavour while Mutton is slightly chewier and has a stronger flavour.
What Cut Is Lamb Breast?
Lamb breast is cut from the belly of the lamb. It is a great cut for those with little experience cooking lamb. Although lamb breast has a higher fat content than some other lamb cuts, when slow-cooked, most of the fat is released during cooking, this is then collected and discarded, thus leaving you with tender and succulent meat that is bursting with flavour.
The Nutritional Content Of Lamb
Lamb is mainly composed of protein but also contains varying amounts of fat. A 100-gram serving of roasted lamb provides the following nutrients.
- Calories: 258
- Water: 57%
- Protein: 25.6 grams
- Carbs: 0 grams
- Sugar: 0 grams
- Fibre: 0 grams
- Fat: 16.5 grams
Health Benefits Of Eating Lamb:
- Lamb is a great source of Iron: Since lamb is an animal source of iron, it contains heme iron rather than the non-heme iron which is found in plants. This Heme iron is the more absorbable form of iron so consuming red meat like lamb helps to prevent iron deficiency and anaemia symptoms.
- Lamb is a great source of vitamin B: Lamb is an awesome source of most of the essential B vitamins such as B12, vitamin B6, vitamin B3, vitamin B2 and vitamin B5. These B vitamins help our nervous systems function as they should, and ensure that the nerve cells are in a healthy state.
- Lamb is a great source of Protein: Lamb is loaded with vital proteins, which helps by providing your body with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass.
- Lamb is a great source of Zinc: Lamb is loaded with immune-boosting zinc, which is essential to optimal immune health, along with wound healing, DNA and protein synthesis, as well as growth and development in children.
How To Cook Lamb Breast?
Lamb Breast is fairly fatty but very flavoursome. It tastes best when it is cooked slowly so that most of the fat can melt off and be discarded from the roasting tin and you are left with meltingly tender meat and really crispy skin that has lots of flavours.
Roasted Lamb Breast Recipe
- olive oil 2 tablespoons
- Salt 2 teaspoons
- ground cumin 2 teaspoons
- freshly ground black pepper 1 teaspoon
- dried Italian herb seasoning 1 teaspoon
- ground cinnamon 1 teaspoon
- ground coriander 1 teaspoon
- Paprika 1 teaspoon
- lamb breast 4 pounds
- chopped Italian flat-leaf parsley ½ cup
- white wine vinegar ⅓ cup
- Juiced 1 lemon,
- Crushed garlic 2 cloves
- Honey 1 teaspoon
- red pepper flakes ½ teaspoon
- Salt 1 pinch
- Start by Preheating the oven to 300 degrees F or 150 degrees C.
- Now add the chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Separate the lamb breast into 2 pieces and Coat each lamb breast in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Cover the roasting pan tightly with aluminium foil and bake in the preheated oven until the meat is tender when pierced with a fork, this should take about 2 hours.
- Now remove the lamb from the oven and cut it into four pieces.
- Then increase oven temperature to 450 degrees F or 230 degrees C.
- Line a baking sheet with aluminium foil and place the lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake the lamb until meat is browned and edges are crispy, this usually takes about 20 minutes.
- Increase the oven’s broiler setting to high and brown the lamb for 4 minutes and then remove it from the oven.
- Serve the lamb topped with parsley and vinegar sauce.