Roast breast of lamb with leek and chestnut stuffing

If you want the flavour of lamb at a fraction of the cost, then this often overlooked cut is the one to go for. It may not be as fashionable as a slow roast shoulder but there are some pretty tasty dishes you can create with breast.

To celebrate the start of lambing season this month, Sarah at Old Farm Dorn in Moreton-in-Marsh has got a fantastic offer for Taste Club members on breast of lamb.

At Old Farm Dorn, the sheep follow a seasonal routine that has been practised in the Cotswolds since Medieval times. They graze traditional ridge and furrow pastures that are unsuitable for growing crops, their water is supplied from a local spring and over the summer hay is made on the farm to feed the sheep over the winter months.

Sarah says: “Studies have shown that grass-fed lamb has a high ratio of Omega 3 (the good fat found in oily fish) to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels that help the immune system.”

Why not get your fill of nutrients with this tasty breast of lamb recipe from the simplybeefandlamb.co.uk website?