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Lamb Breast Stuffed With Mushrooms

Ready in 3 hrs 10 mins

Recipe by Graham 

An interesting and delicious way to use breast of lamb, which is a relatively inexpensive cut of meat. A great family favourite, the tasty mushroom stuffing makes the meal more substantial.

I always remember my mother cooking rolled-up lamb breast, which she stuffed just with onion and breadcrumbs in those days. Though it's a long, slow cooking process, most of the time the meat looks after itself while you sample the wine!

Preparation Time

10 Minutes

Cooking Time

3 Hours

Ingredients for Lamb Breast Stuffed With Mushrooms

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Currently displaying quantities in US Imperial Measurements

To serve 4 - 6:

1½ lb boned breast of lamb
4 oz button mushrooms
1 stick celery
1 lemon
4 oz cottage cheese
1 teaspoon powdered rosemary
  salt and pepper

How to Cook Lamb Breast Stuffed With Mushrooms

  1. Buy your lamb ready boned then trim away any excess fat. Finely chop the mushrooms and celery and place in a bowl. Grate (shred) the rind from the lemon (you can retain the inside for any recipe that requires lemon juice) and place it in the same bowl, along with the cottage cheese, rosemary, salt and freshly-ground pepper. Mix this stuffing well.
  2. Lay the lamb on a flat surface and spread the stuffing all over, to within ½" (1cm) of the edges. Roll up the meat and tie with thin string, securing any loose meat with meat skewers. Place this on a rack in a roasting pan and cover with aluminium foil. Cook in a preheated cool oven (Mk 2 - 300ºF - 150ºC) for 3 hours.
  3. Remove the string and skewers, place the meat on a warmed serving plate and serve with Creamed Potatoes or Cauliflower Cheese.
GRAHAM'S HOT TIP:
Before serving and carving the lamb, allow it to stand for between 5 and 10 minutes outside of the oven. This allows the juices to settle and the stuffing to become firm.