Stuffed Breast of Lamb

That’s right, you read the title correctly. Yes, it was every bit as delicious as it sounds. And not only wasn’t it smuggled in from America, it was bought in Osher Ad of all places. Rami Levy had best pay attention, because between non-numbered meat and Kirkland products, Osher Ad is playing for keeps.

Plus, I was able to give someone who has never had lamb their first taste. Chefs live to introduce new foods to people.

Technically, this cut would be considered a full #9. It contains the breast and riblets (ribs without the rib eye attached) found under the foreleg of the animal, which contains the #4,#5,#6,#7,#8.

Here’s a bad diagram based on the full forequarter. The green part is what I had.

I seasoned the lamb, then slipped a filleting knife in on top of the ribs, making a pocket, which I then stuffed with a mixture of bread, mushrooms, thyme and smoked paprika.


I roasted it at 165ºC (325ºF) for around three hours. It came out looking like this:


Now, I know the first thing I’m going to hear in the comments is, “Why didn’t you make lamb bacon?” Well, because I didn’t want to. And besides, I want to do it properly, when I have my smoker built. But yes, this is the piece of meat from which bacon is made.

And who says this was the last one in the country?



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