Old Farm Dorn's Breast of Lamb

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.


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 Righton from Old Farm 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?



• 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

1. Prepare the stuffing in a large bowl by mixing the stuffing ingredients together.
2. 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.
3. Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
4. 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).
5. 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.
6. Serve the lamb with roast potatoes and herby baby carrots.