Rolled Lamb Breast Recipe Stuffed with Herbs

Herb-stuffed rolled lamb breast

  • serves 4
  • Easy

Roll this great-value cut of lamb with mustard and herbs then bake until soft and tender so it falls apart into the white wine onion gravy


Lamb breast is a fatty cut but it cooks to the softest, tender, fall-apart meat.



  • lamb breast 800g, unrolled
  • Dijon mustard 2 tbsp
  • flat-leaf parsley ½ a small bunch, finely chopped
  • chives ½ a small bunch, finely chopped
  • mint ½ a small bunch, plus extra to serve, both finely chopped
  • vegetable oil 1 tbsp
  • onions 2, thinly sliced
  • garlic
 4 cloves, thinly sliced
  • white wine 250ml
  • chicken stock 250ml


  • Step 1

    Heat the oven to 170C/fan 150C/gas 3. Season the lamb breast all over and lay it out flat on a clean chopping board, with the flesh side facing up. Brush all over with the mustard and sprinkle over the herbs. Roll up tightly lengthways and use kitchen string to make 6-8 knots all the way down to tie it in place.

  • Step 2

    Heat the vegetable oil in a large lidded casserole and brown the lamb all over until really golden. Remove onto a plate, then tip in the onions and garlic, and cook for 10 minutes until beginning to soften. Pour in the white wine and chicken stock, return the lamb and cover with a lid. Bake for 3 hours until the meat is really tender, then lift out the lamb onto a plate, cover tightly with foil and rest for 20 minutes.

  • Step 3

    Meanwhile, skim the gravy of excess fat and keep warm, adding a splash of water if it looks a little thick. Slice the lamb and serve with the onion gravy and a sprinkling of mint, if you like.

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Nutritional Information

  • Kcals 773
  • Fat 57.7g
  • Saturates 26g
  • Carbs 8.6g
  • Sugars 6.5g
  • Fibre 2.1g
  • Protein 43.9g
  • Salt 1.5g