Home › Meats › Braised Breast of Lamb

Braised Breast of Lamb

With a sharp pointed knife remove the bones.

Flatten the meat, sprinkle with salt and pepper, roll up and tie. In a deep kettle put a scant 1/2 cupful each of chopped onion, carrot and turnip.

Add I large spoonful of dripping or salt pork fat and cook slowly until lightly colored. Lay in the meat, pour round it I pint of boiling water, cover closely and place in a moderate oven.

Allow forty-five minutes to the pound; add more water if it evaporates too much. When done strain the gravy and serve with the meat. Vary this by using stewed and strained tomato instead of water.