by Simon Hopkinson

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

Main course

Preparation

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.