Recipes > Meat > Lamb > Stewed Breast of Lamb

Stewed Breast of Lamb


  • 1 breast of lamb
  • pepper and salt to taste
  • sufficient stock to cover it
  • 1 glass of sherry
  • thickening of butter and flour


Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1 1/2 hours. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.

Time: 1 1/2 hours.

Sufficient for 3 persons.

Seasonable: Grass lamb, from Easter to Michaelmas.


Print recipe/article only


The Book of Household Management (1861).

comments powered by Disqus