50% off

Breast of Lamb at Old Farm Dorn


Roast breast of lamb with leek and chestnut stuffing

Restaurant: Old Farm Dorn
Serves: 6
Prep / cook time 1 hour 30 minutes

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 website?

50% off breast of lamb!
Valid until 30th April 2023
Taste Club members can enjoy breast of lamb for half price while stocks last at Old Farm Dorn. Mention Warner's Taste Club when you visit Old Farm Dorn, Moreton-in-Marsh.



1 x 900g lean boned breast of lamb (or rolled boneless shoulder)

2 teaspoon cardamom seeds, crushed

For the leek and chestnut stuffing

50g butter

1 medium leek, finely chopped

2 garlic cloves, peeled and finely chopped

175g cooked, peeled chestnuts, finely chopped

2 tablespoons freshly chopped flat-leaf parsley

50g fresh white breadcrumbs

1 egg, beaten



Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
Prepare the stuffing in a large bowl by mixing the stuffing ingredients together.


Place the breast or shoulder of lamb on a chopping board and unroll, skin side down. Season on both sides with the salt, pepper and cardamom


Spread the stuffing mix evenly over the surface of the lamb and re-roll, securing with butcher’s string or elasticated meat bands (available from your butcher’s shop or meat counter).



Weigh the joint with the stuffing. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.


Serve the lamb with roast new potatoes and new season asparagus and watercress

Old Farm Dorn

Lambing has begun in earnest at Old Farm Dorn, set in a gorgeous hamlet just a mile outside Moreton-on-Marsh. Over Easter weekend, enjoy a walk around the farm to see the lambs and witness life on a working farm – bring your wellies!

The shop will also be open, selling home produced beef, pork and lamb, locally-produced drinks, dairy and deli products from some of our favourite Taste Club suppliers, as well as a range of veg and fruit.

There will also be FREE Easter Biscuit to all walkers – and the coffee machine will be on!


Valid until 4th May 2023
Simply swipe your Taste Club card at the till to receive 50p off Morrisons Trimmed Leeks 500g. Offer is limited to 3 redemptions per Taste Club member. Only available whilst stocks last. Offer is not transferable. Discount cannot be retrospectively applied. Subject to availability.