Breast of Lamb - Boned and Rolled
Unsung hero and personal favourite. Learn how to cook this and you will not be disappointed, hands down the most succulent part after 6 hours in the slow cooker.
Boned and rolled, this is a delight. It needs some serious cooking (30 mins at 220 and then 5 hours at 100) but once it’s done, it is worth the wait! The stuffed version is sublime - Lambs kidney, garlic, onion and rosemary are seasoned with Himalayan salt and pepper then blended together to form the stuffing. This has to be tried to be believed!
Don’t let it’s size fool you, this will feed three people :) (weight approx 700g)