Halal Lamb Breast Boneless 500 gr

Description

HOW TO STORE FRESH LAMB BREAST?

Lamb can be stored in either the refrigerator or freezer, depending on when it will be used. Lamb that will be used with a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator.

HEALTH BENEFITS OF LAMB BREAST?

A three-ounce cut of cooked lamb delivers about 25 grams of protein, plus good quantities of potassium and vitamin B-12. It’s also a good source of iron, magnesium, selenium, and omega-3 fatty acids. While that’s good news, lamb is also a source of saturated fat.

WHAT’S THE BEST RECIPE FOR LAMB BREAST?

ROLLED BREAST OF LAMB

Ingredients

• 2 boneless lamb breasts
• 1 tbsp of rosemary, finely chopped
• 1 tbsp of thyme, finely chopped
• Sea salt
• Black pepper
• Oil
• 300 ml of red wine

Preparation

• Preheat the oven to 170°C/gas mark 3.5,
• Lay the lamb breasts flat, skin side down, and sprinkle with the chopped herbs, plenty of salt, and a few twists of pepper. Tie up tightly as best you can. Get a heavy-bottomed pan hot over a good flame with a splash of oil, and brown the breasts all over, seasoning as you go,
• Transfer to a roasting tray. Add the wine to the frying pan and simmer for a few minutes, scraping up any bits as you go. Tip this over the lamb and cover tightly with foil. Bung in the oven and gently cook for 4 hours,
• Remove the lamb breast to a plate to rest, and leave the juices until the fat rises to the top. Skim this off and discard, then tip the juice into a saucepan and simmer to reduce. You could add butter at this point but in the summer perhaps it’s unnecessary,
• Thickly slice the breast and serve with the juice and whatever sides you’re having.