by Simon Hopkinson

Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish.

Main course


Breast needs long, slow braising, roasting or stewing to tenderise the otherwise tough, scraggy meat. If you're planning to stuff it, ask your butcher for a well-trimmed, boned breast; avoid using anything too fatty in the stuffing as the lamb has plenty of its own fat already. A whole breast will serve between four and six people.