This is one of my FAVOURITE lamb recipes and it's so CHEAP! Braised lamb breasts
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- Опубліковано 4 вер 2021
- lamb breast is quite an under used cut of meat, and yet one of the most rewarding when it's cooked right. I make this recipe by chef Simon Hopkinson, and it's one of the easiest and cheapest lamb recipes I've ever made. you can pick up lamb breasts from your butcher, and I've seen it in some supermarkets as well. it does require long slow cooking, but you'll be surprised how much meat you get from a lamb breast.
to make braised lamb breasts with onions you will need:
►1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string
►fine salt and freshly ground white pepper
►2 tbsp dripping or vegetable oil
►1.6 kg/3lb 8oz onions, thinly sliced
►2 bay leaves
►1 tbsp red wine vinegar
►2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste
►2 tbsp chopped fresh parsley
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Enjoying your cooking videos 🇬🇧
From Australia 🇦🇺
Thank you Cheryl. My sister just moved to Perth from here. Lovely country
You continue to give me hope that I can cook. You break it down to make it so easy.
You absolutely can do it, my friend 😉
I'm 69 have never ever heard of lamb breasts, I'm from New Zealand with English parents, must be a English thing Cheers from Australia 🦘🦘
Thanks, great presentation, and I share your love of Simon Hopkinson and his cooking.
Great video. That's going on my menu this week. Thanks Adam!
Hope you enjoy mate!
Wow amazing I’m gonna try it this week
Lovely stuff! I'm a big fan of Simon Hopkinson too, and totally recommend his books 👍🏻
He's a great cook. I want to try a few more of his recipes as well. Cheers!
Might be trying this recipe for the lamb breast I picked up randomly the other day. Might come back for more of your waffles. I loved them.
Brings back memories this one. Mum used to stuff the breasts with sage and onion stuffing and slow roast them yum.❤
My gran would have said... he is doing it wrong. No garlic in it, no garlic around, no garlic anywhere.
Lamb and garlic are some kind of a magic combo here. The more garlic the better.
Yet... I'd probably do something for this.
Fab! Looks so delicious.
You're a PROPER cook.
P.S. Have you ever published a cookbook? If not, why not? I'd buy it.
I'd love to Nees. Maybe one day! 😁
SWEET! THANK YOU! Aldi has been selling them for $2.99 per pound (rack of lamb STARTS at $14.99 per pound, even the cheapest roast is at least $7.99 per pound)... I've been making a LOT of them, but mainly just roasting them...They are SO good! And MEATY. Will be trying your recipe to add some variety. THANK YOU!
You need a splatter screen! It's so much safer! You get burned a lot less! A mandolin slicer would be handy if you're cutting a lot of onions or any veggies! Just makes it easier and saves your eyes!
Loving the blogs Adam and have shared it as well, You are so funny !!!!
Cheers fella!
Adam, all those onions and you kept your eyeballs in is amazing, if that was me, my eyeballs would have lambaded out of my skull ages ago.. Another top quality production which can be repeated at home as usual.
It's a cracker Erol. Hardest part is slicing all those feckin onions!
Breast of lamb is definitely underused. My preferred way to cook it, is to unroll it (it always comes rolled from the supermarket!), then cut into strips. Season with salt and pepper, then grill them. Eat them with tomato ketchup on the side, and some nice bread to soak up the fat. Delicious!
I wish more places sold it, because it's so good. I think some people are put off by the fatiness of lamb, but I love it
Slow cooked lamb, particularly lamb boob lol, is really tasty, i love it. Thanks for the video, Adam, keep up the great work.
Love your style, and the cat!
Thank you 😊
Adam! Happy Sunday!
Same to you Christy! x
That looked nice
Sometimes lamb can be expensive but that was a good price
Am gonna try that
Thank you adam
Enjoyed watching
Thank you Kizzy! X
I love watching your clips, n glad I came a cross you❤ you are funny and great
Aww thanks Suzan! Welcome 🤗
great stuff
thank you!
Gosh i love how you came up with this .
I never seen lamb cuts like that in Australia, and i work for a popular wholesale company, ill pick there heads at this one .
Id like to try out this recipe.
Had to laught about you finding string lol 😆😆🇦🇺👍
It's a very under used cut. A lot of places either throw it, or grind it up for lamb burgers. It takes a little work to get the best out of it though
That looks really really good Adam! I’ve never even seen lamb breast cooked before. Not something we readily have here in the states. I’ll have to ask my butcher to see if he has access to it.
They used to get thrown away, much like ox tail. It's quite an under used cut. I bet if you ask in advance your butcher will get you some. Cheers fella
Aldi's been selling them around every other month this year. $2.99 - $3.99 per pound and they are SO good! Meatier than rack of lamb!
This was amazing.. ❤️👍 Xx
Thank you Linda. Hope you're doing OK hun x
Now Adam lad, this looks like mannah from heaven. I will go to the butchers this week and see if he has any. If he does, I will be having a crack at this one. Well done, great video!!
Cheers Trev. Whats also nice is cold slices the next day, fried up until crisp, and slapped in a cob with a bit of mint sauce
Adam on Easter Sunday my son invited us for a roast lunch. He cooked a shoulder of lamb from local butcher. £30 I nearly had a fit! It was delicious he slow cooked it with garlic and rosemary. I thought he was joking but he wasn’t. 😵😫 He thought it was OK. Breast of lamb was a popular dish when I was growing up. 🥰👍
I bet it tasted amazing, especially coming from a good local butcher.
No way will I be able to cut that many onions. I will have to get hubby to do that. The recipe sounds amazing. Butcher’s here I come. Thank you Adam for yet another brilliant recipe.
if you have a food processor with a slicing attachment it will whizz through them in seconds. I have got one, but i forgot I had it 😂
Love you're choice of recipe Adam. I checked out Simon Hopkinson on line....he's amazing. Why does Ramsay get all the attention? Hopkinson has taste and class. Here's a cool trick I've learned about chopping onions and minimizing the tears...I light about 3 or 4 small votive candles on the work table. Then chop the copious amount of onions and I hardly notice any eye irritation. Hope it works for you ❤
I haven't seen him on TV for years. It could be that he prefers not to do TV work anymore.
My mum used to use the same "Stuffing" she used in chickens and stuff the Mutton flaps with it and cook them a bit like you did this. Cheers mate 🥂
Very underrated cut. But so tasty. Thank you!
Great idea, Yhen. Paxo's sage and onion?
Great video as usual. Tescos have butchers string by the way.
Ah thanks! I'll pop in next week. cheers
Adam can you make dripping with lamb juices
My dad used to make dripping I love it especially the jelly bit at bottom on toast
Oh for sure😋
My mum used to bake breast of lamb and my dad and grandma would tuck in and enjoy it but she would put paxo in hers I can’t say I was a fan back then but if I could get them here who knows👍🏼❤️
I still remember that picture you sent me of the price of lamb over there! About had a heart attack😱😂
@@Adam_Garratt it’s out of bounds but right now beef is up there too. I have a small lamb shoulder roast but too scared the kids will think it too gamey and all I need is Charlie to say it tastes like Raccoon 🤦♀️
Great video Adam. Could you tell me where those onions went, that were on top of the dish, before you put the paper on?
They cooked down with the lamb, and was severed alongside it. 😊
Glad you didn’t get string poisoning 😂😂 great video Adam 😊👍🏻💕
😂 Thanks Mandy x
Mmmm!!! Lamb 😋
Looks delicious Adam, don't know what happens with the lamb breasts here in Australia, but I've never seen them anywhere. Might have to see if I can get them from my local butcher.
I bet if you ask in advance they should be able to easy enough. Cheers Graham
You can get them from the butcher for really cheap if you ask! Might need to describe it since it's not asked for often. Cost me about $8 in qld for a whole breast
In the UK you have to go to the local butcher, they are about the cheapest joint of meat going, and not well known cut but really tasty.
I'm in southwest Ontario. One of those lamb breasts (if you could find it) would be between $30 and $40. To cook 3 would be well over $100. Not economical here. Luckily, my husband does not particularly like lamb, so I will sometimes get some for myself as a special treat. He does like the lamb loin chops, but luckily his birthday comes only once a year.
That's insanely expensive. Even a whole leg of lamb isn't that expensive here. You can get a whole leg for between £20/£30 depending where you shop. Lamb breasts are about £5-£8
Not sure I've seen lamb breast in NZ ! Looks great tho. Slow cooked with all those onions has to be good!
One of my cheap cuts of meat to go to, I cook mine in the oven with potatoes as a water roast instead of oil
It looks good Adam. I’m not much of a lamb fan. That’s a lot of onion to use. But nothing wrong with that
I was very gassy the next day thats for sure 😂
I remember when it was so cheap butchers almost gave it away but the likes of Tesco they have put it in the range of Beef because people would buy it as it WAS CHEAP to start with. This is great in a stew which the wife made but not so much now because it gone up so much in price.
I would give that a go , something different 👍
And it's easy really. Cheers Les
Used to be cheap, lamb breast is one of the more expensive cuts now and hard to find because the Donner kebab industry buys up as many as they can, making it rare to be able to get hold of them now. Pushing the price up. They couldn't give them away 20 years ago. It's a pity, it's my favourite.
I'm lucky that my local butcher can provide them for me with some notice, but yes it has gone up in price. Although I've seen Sainsbury's sell them for just over £5 for 770g, so 2 of them for over a tenner is not bad in terms of lamb prices. Especially when you factor in how many people it will feed.
@@Adam_Garratt that's good, none of our local butchers get them in no more, the guys on the market struggle to get them aswell for our local market in Scunthorpe, and they go down to Smithfield market for all their stuff. It's them that told me the Donner kebab manufacturers snap them up as soon as they are wheeled out! I
've seen them advertised at Sainsbury's but they never have them in,my mates wife works nights there and she said even though they have them as in stock online, she's never seen them in there. I literally used to be able to buy a carrier bag full of these 20 years ago from the butchers, with the ribs still in (more like toothpicks-no meat on them) and you would have between 10 to 20 full lamb breasts or mutton breasts in a carrier bag for £2. I usually slow cook it, take it out, roast it for a bit and do a pulled pork style type of thing with BBQ sauce and a bit of mint jelly in, or shred it add it back to the slow cooker and add a stew pack of veggies to do a lamb stew, topped up with dumplings with rosemary in, or a layer of jersey royal potatoes when in season.
My absolute favourite way to do them is, again, slow cooked, then roasted in the oven until the skin pops and puffs up, a bit like pork crackling, served in a large Yorkshire pud with a few roasts spuds and some thick gravy.
If I can find some lamb or mutton breast today (mutton has a slightly better flavour but I like both) I will give your recipe a go this easter Sunday! As a rule I'm not a lamb fan, I can take it or leave it, but breast of lamb, and lamb chops I will eat however much gets put in front of me until I am ill.
Thanks for the effort you put in to your videos, I've only just come across your channel in the last few days, and am enjoying your content!
Have you experimented with using your grill to brown meat?
Yes, It kind of works. But really I just need a new oven. Holding out though as I'm looking to move out anyway some time after xmas
Bloody love you x
Aww thank you Bella! X
Dun know the maldon salt. These are the small choices we should make as British citizens.
My only criticism Adam is your pronunciation of the salt brand Maldon 😂 I live in Essex close to the town where the salt is made and gets it name. It's pronounced Mol-dun. Other than that amazing video as always 😉 x
You know i sometimes flip flop between the 2, i think its because i lived down south for years, now im here in leicester so i mix it up a bit. Like i sometimes pronounce garage as either 'ga-ridge' or 'ga-rarj'. Keeping it fresh you see 😂😂
that bit where the memory card ran out was so dag' 'nam funny, I spat out some of my cuppa!
I do put some stupid shite in my videos dont I 😂😂
@@Adam_Garratt which is, indeed, the Best bits! apart from the Food Pron...
Hi Adam!! How are you, mate? BTW you're far from being 'just an idiot waffling in your kitchen', believe me!! This is a great recipe, whoever created it. Cheers, chum. Hope you're doing well. Hope Puss in well, too!! Best as always, Pete A
Thankyou mate, lovely thing to say!
@@Adam_Garratt You're welcome, Adam; it's just the truth as I see it. Best as always, Pete A :) :) :)
That test card lol
🤣🤣
We can't find those here in Australia for love nor money. Lamb is really expensive here and mutton just isn't available as it's all sold to China which is incredibly frustrating considering the sheep population is about three times the human population.
lol your so funny Adam!
Thank you! 😁
Adam. When you put the 'cartouche' on the meat, what had happened to all the onions that were on top of the lamb? The pot was overflowing with onions!! Cheers, chum!! Pete :) :) :)
I was also going to ask this 😀
@@DJSIDDERS Thanks, Gadget Junkie. I always fear I've missed something in the video, when I ask this sort of question. :) :) :)
Generally speaking as they cook they will start to break down and mix in. You might have to start them about about half way through. Depends on your pot. if you have a wider one they'll disperse easier. Hope that helps
@@Adam_Garratt I get you. They had already been in the oven for a while when you put the cartouche on/in? Makes sense. Thanks, old chum. It looks a fabbie recipe - and presumably the meat could be stuffed first with some suitable filling? At what oven temperature did you cook the dish? Apologies if I missed it. Cheers, Adam. Pete :) :) :)
@@wurlitzer895 basically you put it on before it goes in the oven, but I forgot it the first time it went in 🤣. And oven was gas mark 2, 300f or 150c mate
Hello Adam! Husband said your not an idiot waffling on, he thinks your very entertaining and he enjoys your videos and hello! I’ve never heard of lamb boobs, maybe we don’t get them in Australia but I have bought lamb off it’s cheap as chips and they make a great scotch broth!
Lamb breast are not super common here either. Tasty though
iv'e had a lamb bhuna but never a lamb boobha.
😂😂
Professional chefs might also wear contact lenses. Some types of contact lenses prevents crying from cutting onions completely and some makes it so you can just feel the onion but it doesn't make you cry. I can cut any amount of onion and it doesn't bother me a bit.
You must have some sort of super power 🤣
I don't know why you didnt stuff them before rolling them. More of a substantial meal.
The lamb looks lovely and I hate animal fat (love dairy). I am cooking pheasant & green lentil soup at the moment, Can't seem to find a search button on your channel to seek pheasant. Mine are from local farmers market. Maybe you can do something amazing with these ingredients?
I love pheasant! i'll see if my butcher can get hold of some for me
@@Adam_Garratt great look fwd to it. BTW not seen todays video yet but BF has. We have egg disagreements; he likes rubbery bouncy scrambled eggs & calls mine slimy/raw. I like hard boiled egg as don't like snotty eggs; he likes runny eggs. Then fried eggs he likes just cooked; I like crispy edges. We only seem to agree about poached eggs! Can you offer some counselling for us? I 🤣🤣
@@annteather2826 🤣🤣🤣 well, I get lambasted for liking crispy whites on my fried eggs. I am also really funny about ordering eggs on a meal because if there's the slightest bit of uncooked white that's all snotty on the top, I bork 🤢. And when it comes to scrambled egg I like both the creamier type and the more chewier. Do I need to sit you both down and mediate? 🤣
@@Adam_Garratt 🤣🤣 I have now seen your scrummy egg video; nice! No need to mediate, I am going away for a week. Absence makes the heart grow fonder!
I usually burn a candle if I'm chopping a lot of onions - seems to work.
That kind of makes sense actually 🤔
You can also use it as a flesh light
🤣🤣🤣🤣 dead
Looks really nice. Shame it doesn’t crisp up though. I guess you gain a nice bit of stock as a sacrifice!
Also can the breast be frozen once cooked?
Absolutely Patricia, In fact i've got 1 left over in the freezer at this moment x
OMG! Is this a cooking channel or a comedy channel? LOL!!!
If it makes you laugh and learn to cook, then it's both 🤣
Why does no one take the inedible skinn of the lamb?.
🤷♂️
Love breast of lamb…..nice take on it Adam…..love lamb dripping on toast the next morning too….😀😀
Oh yes! The fat I also nice for roasting spuds. 😋
Can I play with you? Is that an option? 😅. Great vid.
The butchers would of sold or even given you some string if you asked
Next time I go in, i'll say 'Chris says you'll give me some string' 😂
@@Adam_Garratt definitely brother but make sure you say Chris the Butcher though 😂
Looks Unctuous as you say.
Definitely!
Mean lamb off cuts lol
I tell my dog to "Kill it" as well haha
No garlic to your lamb breast? Just wondering.
You can add garlic if you like. This specific recipe doesn't call for it though
I hate the new Maldon Sea Salt packaging - looks really cheap n nasty.
One of the lamb breasts disappeared half way through the video… what happened to the breast Adam?????
Did it? 🤣 it was probably just out of shot maybe
Lamb breast 7to8 quid the other day
Wow really? I can usually get them at my butcher for about 4 quid. Saying that, the cost of living crisis is taking a grip now.
@@Adam_Garratt look like I need to go to the butchers... Lol
Did you freeze the other couple off breasts??