Go Back
+ servings
Stuffed lamb or goat belly recipe
Print Recipe
No ratings yet

Braised, Stuffed Lamb Breast or Brisket with Pan Gravy

Stuffed and rolled lamb or goat breasts are a delicious way to use the often overlooked cut. Serves 2-4
Prep Time30 minutes
Cook Time3 hours
Chilling time8 hours
Total Time11 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: belly, Goat, Lamb
Servings: 2 servings
Calories: 60kcal
Cost: 10

Equipment

  • 1 Butchers Twine
  • 1 paring knife
  • 1 small roasting pan

Ingredients

  • 1 whole rolled lamb or goat breast (boneless)
  • Kosher salt to taste
  • Fresh ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • Zest of half a lemon
  • 2 tablespoons chopped fresh Italian parsley
  • 3 tablespoons breadcrumbs
  • 3-4 thin slices of prosciutto pancetta, or salami
  • 2 tablespoons chopped shallots

Roux (optional)

  • 1 Tbsp flour
  • 1 Tbsp unsalted butter

Instructions

Stuffing the Breast

  • Mix the lemon zest with the parsley.
  • Season the breast on one side with salt and pepper, then sprinkle on the rosemary, parsley and zest, breadcrumbs, and finally lay down a few slices of prosciutto.
  • Preheat the oven to 300 F.
  • Tightly roll the breast into a log the long way, then tie with butchers twine and brown on all sides in a large skillet on medium high heat, or on a grill. Reserve the fat for roasting potatoes or vegetables.
  • Put the browned breast roll in a pan with 2 inches of water and cook, covered with foil or a lid at 300 F for 2.5-3 hours or until fork tender.

Chill the Breast

  • Cool the breast, then wrap in cling film and refrigerate to firm. Knead the flour and butter together.
  • Meanwhile reserve the cooking juices and add some kneaded roux made from kneading equal parts flour and butter to make gravy, warm it up and whisk, adding teaspoons of the roux at a time until dissolved and thickened. Season to taste and reserve (optional).

Serving

  • Cut the chilled breasts into thick slices, then brown in a pan with a spoon of the reserved fat until hot, and serve with seasonal vegetables. Pictured are wilted lambsquarters with shallots and chanterelle mushrooms. Serve the sauce alongside.

Video

Notes

Either lamb or goat breast can be used for this recipe. 

Nutrition

Serving: 5oz | Calories: 60kcal | Carbohydrates: 11g | Protein: 2g | Fat: 24g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 110mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 1mg