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Forum -> Household Management -> Kosher Kitchen
Lamb Breast



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amother
Burlywood


 

Post Thu, May 07 2015, 5:56 pm
What is the best way to prepare a lamb breast?
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Mrs Bissli




 
 
    
 

Post Thu, May 07 2015, 6:31 pm
Is it on or off the bone? Is it flat or rolled?
I assume it would be similar to lamb shoulder, which I often prepare as
slow-cooked in an oven.

Rub in spice mix, which can be either 1) salt, pepper, paprika, cumin, turmeric
or 2) salt, pepper, paprika, allspice, cinnamon. (Or use schwarma spice),
sprinkle a bit of flour and sear in a skillet till both sides are browned.

Place in an oven-proof casserole or a foil pan that's large enough for the meat.
Peel and slice a few onions, 1 rib of celery and 1 carrot. Sautee vegetables
in the same skillet used for browning the meat for 5min or so. Cover both the
bottom and the top of the meat with vegetables. Add 1 cup red wine and
1 tbsp. onion soup mix to the skillet, scrub off browned bits and pour over the
meat/veggie.

Cover tight with foil, cook 170C for 1hr, then reduce the temp to 130C and cook
for 4hours (for 1-1.5kg meat). It should be really folk tender.
I drain off the juice, refrigerate separately to lift off the congealed fat.
(I prefer to make a day before so I can remove fat easily).

This does not come out sweet. If you want you can add either chopped apricots
or prunes, or add 1tbsp apricot jam.
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amother
Burlywood


 

Post Thu, May 07 2015, 8:37 pm
Mrs Bissli wrote:
Is it on or off the bone? Is it flat or rolled?
I assume it would be similar to lamb shoulder, which I often prepare as
slow-cooked in an oven.

Rub in spice mix, which can be either 1) salt, pepper, paprika, cumin, turmeric
or 2) salt, pepper, paprika, allspice, cinnamon. (Or use schwarma spice),
sprinkle a bit of flour and sear in a skillet till both sides are browned.

Place in an oven-proof casserole or a foil pan that's large enough for the meat.
Peel and slice a few onions, 1 rib of celery and 1 carrot. Sautee vegetables
in the same skillet used for browning the meat for 5min or so. Cover both the
bottom and the top of the meat with vegetables. Add 1 cup red wine and
1 tbsp. onion soup mix to the skillet, scrub off browned bits and pour over the
meat/veggie.

Cover tight with foil, cook 170C for 1hr, then reduce the temp to 130C and cook
for 4hours (for 1-1.5kg meat). It should be really folk tender.
I drain off the juice, refrigerate separately to lift off the congealed fat.
(I prefer to make a day before so I can remove fat easily).

This does not come out sweet. If you want you can add either chopped apricots
or prunes, or add 1tbsp apricot jam.

Off the bone. Flat. Thanks!
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amother
Burlywood


 

Post Thu, May 07 2015, 10:47 pm
Just opened the package. Thank G-d it's actually on the bone so I feel more confident now and less worried about it being dry! It's a total of 1.5 lbs. including the bone/s.
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heidi




 
 
    
 

Post Fri, May 08 2015, 5:48 am
That sounds like a small piece of meat
Remember to adjust your cooking time accordingly
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Mrs Bissli




 
 
    
 

Post Fri, May 08 2015, 6:38 am
Heidi is absolutely right, 1.5lb is about half of what I usually get. I'd only do 30min at 170C, you'll just need 1-1.5hrs at 125-130C lower temp so it doesn't burn. Just 1 onion and 1/2 of carrots and celery would do, and 1/2cup dry red wine.
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amother
Burlywood


 

Post Fri, May 08 2015, 2:29 pm
Thanks both of you!
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amother
Lavender


 

Post Fri, May 08 2015, 2:53 pm
I throw it into the cholent. Gives the cholent a great flavor.
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