Breast of lamb is a truly undervalued cut of meat and if slow cooked as in this recipe it can produce a fabulous meal.


Cook time
1 hr 50 mins

Prep time
15 mins, plus marinating


Recipe provided by: Simply Beef & Lamb

  • 900g-1.3kg lean boneless lamb breast (unrolled)
  • 2 small onions, peeled and quartered
  • 2 scotch bonnet peppers, deseeded and halved
  • 4 garlic cloves, peeled
  • 10ml/2tsp ground allspice
  • 1 x 20g pack of fresh thyme leaves
  • 100ml/3.5floz dark soy sauce (Kikkoman)
  • 50ml/2floz dark rum
  • 5ml/1tsp salt
  • 3 tbsp Haughton Honey
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat the oven to 150°C/300°F/gas 2.
  2. To prepare the marinade put all of the ingredients apart from the lamb in to a food blender or processor and blend until smooth.
  3. Please the lamb breast on a chopping board and make several slashes on both sides with a sharp knife. Transfe to a shallow dish. Using your fingers, rub the marinade all over the lamb. Cover and refrigerate for 2 hours or overnight.
  4. Remove the lamb from marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1hr and 40 mins, or until the lamb is tender.
  5. Finish off the lamb under a preheated grill for 5 to 10 mins, turning once. Slice the lamb into strips and serve with vegetables of your choice.
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