Recipes > Meat > Lamb > Braised Breast of Lamb

Braised Breast of Lamb


  • 1 breast of lamb
  • salt
  • pepper
  • 2 tablespoonfuls of butter
  • 1 onion
  • 1 slice of carrot
  • 1 slice of turnip
  • 1 quart of stock or boiling water


With a sharp knife, remove the bones from a breast of lamb; then season it well with salt and pepper, and roll up and tie firmly with twine.

Put butter in the braising-pan, and when melted, add onion, carrot and turnip, all cut fine. Stir for five minutes, and then put in the lamb, with a thick dredging of flour. Cover, and set back, where it will not cook rapidly, for half an hour; then add stock or boiling water, and place in the oven, where it will cook slowly, for one hour. Baste often.

Take up the meat, skim all the fat off of the gravy, and then put it where it will boil rapidly for five minutes. Take the string from the meat. Strain the gravy, and pour over the dish. Serve very hot. Or serve with tomato or Bechamel sauce. The bones should be put in the pan with the meat, to improve the gravy.


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Miss Parloa's New Cook Book.

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