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1 breast of lamb, boned and trimmed of excess fat 4 oz (100 g) forcemeat stuffing 8 oz (225 g) carrots, sliced 8 oz (225 g) potatoes, peeled and sliced

Directions: Cut lamb into serving pieces. Season with salt and pepper. Place in hot skillet and brown fatty sides. Mix chili sauce, red pepper, vinegar, and water; pour over lamb. Add onion to mixture. Cover. Simmer 1 1/2 hours. Remove lid and cook on medium heat about 20 minutes, until barbecue

Gives synonyms, equivalents, and substitutions for lamb breast cuts.

Place the breasts of lamb in a large pot, cover them with cold water, and bring to a boil. Skim off any scum that rises to the top. Lower the heat, cover, and boil very gently for 1 hour. Remove the meat and allow it to cool slightly. (Save the stock; it can be used to make Scotch barley soup. )

Breast of lamb Fallette - (Stuffed breast of Lamb) 2 small lean breasts of lamb (about 2 lb in all) 1 large onion (for braising) 2 carrots (for braising) 2 sticks of celery (for braising) 3-4 bacon rashers bouquet garni 1/2 pint jellied bone stock chopped parsley 2 lambs kidneys 6 oz cooked ham

Have pocket cut into lamb breast from large end. Wipe meat with damp cloth and sprinkle inside and out with salt and pepper. Cook onion in the butter until soft, add washed, drained rice and sauté until rice is golden, then add liquid and seasonings. Simmer 20 minutes or until rice is
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Lamb Breast Recipe