The unrolled breast of lamb is undoubtedly one of the least expensive cuts of lamb. But its fantastic affordability shouldn’t be interpreted as making it a lesser cut – because it can still make for a magical meal when treated with some care and attention. Although it is perceived by some as a fattier cut of the lamb and therefore best to be avoided, we are here to dispel any rumours you may have heard, and teach you how to cook a delicious unrolled breast of lamb.
First things first: as delicious as this cut of lamb is, it is certainly no quick fix! The cooking process for the unrolled breast of lamb is rather lengthy, and requires at least two hours of cooking plus your prep time the night before. This makes it a wonderful option for a Sunday Lunch.
Long, slow cooking of this cut is crucial because it allows the fat to simply melt off. It’s undeniable that the added fat can certainly be a welcome addition to any dish, as it has the power to add some intensity to the flavour. If you’re looking to stay on the healthier side, however, you’ll have the option of draining the extra fat away. So, don’t let the fact that it is not the leanest of cuts of lamb discourage you from giving it a go!
If you like a little bit of a kick of heat, why not follow our recipe below?
You will need:
2 small onions
1kg of our unrolled breast of lamb
50ml dark rum
3 tbsp dark brown sugar
2 tsps allspice
2 chillies of your choice- (we’d recommend going hot if you can handle it)
- First, blend the rum, sugar, allspice and chillies in a food processor. Cut into the breast and rub the marinade all over it. Cover it in cling film and refrigerate overnight.
- Set your oven to gas mark two, and roast for approximately two hours.
- As a finishing touch, we would suggest that you barbecue the lamb on the grill for around ten minutes, and serve with a zesty salad of your choice, or a hearty tray of mixed roasted vegetables. A perfect dish to enjoy with family and friends, whether it be out in the sunshine on a Summer’s day, or as a means of warming up after a bracing country walk.
Alternatively, if you prefer something a little less spicy, simply season with your preferred herbs and spices, (we love Italian herb seasoning, cinnamon, crushed garlic, paprika and coriander), and mix with lemon juice, honey and white wine vinegar. Marinade and cook your lamb with the same method and enjoy the tenderest of lamb, whatever your preference may be!
If you are keen to give an unrolled breast of lamb a try, you can order the finest cuts with incredible convenience by ordering from an online meat delivery service like Dorset Meat Company. Suppliers of superb, free-range, grass-fed lamb, the Dorset Meat Company is the perfect option for those who want to know that their lamb has been reared responsibly.
Meat delivery has grown significantly in popularity during the Coronavirus pandemic as people have looked to stay safe at home. But even as we emerge from lockdowns in the UK, there’s nothing better than having superior cuts of meat delivered direct to your home – whether it’s for a standard Sunday lunch or because you’re beginning to host friends and family in your garden again.