Rolled lamb breast with herbs, lemon and tomatoes

This simple rolled lamb breast recipe from Gelf Anderson is a great introduction to cooking lamb breast. You can also make this dish with hogget, which is the meat from a sheep that's 1 to 2 years old.

First published in 2023

Gelf says: 'An under-rated cut, lamb breast comes from the same part of the animal as belly pork, which we know and love. Cooked well, it is tasty and tender, so give it a go. You need breasts from a decent-sized animal – consider asking your butcher for hogget breasts, which will be larger and meatier.'

Swaps: For something a bit different, try stuffing the lamb with a mixture of black pudding and gooseberries.






Take the lamb out of the fridge around 30 minutes before cooking, to bring it to room temperature


Preheat the oven to 230°C/220°C Fan/Gas 8. Put the tomatoes, tomato purée, lemon zest and juice, garlic and herbs into a bowl, mix together well and season with salt and pepper


Lay the lamb breast out flat, flesh side up, on a clean surface. Smear the tomato mixture evenly all over the surface to cover generously. Starting from a short side, roll up the lamb to form a fat roll. Tie securely with butcher’s string every 2–3cm, then season the outside with salt and pepper


Place the rolled lamb breast in a roasting tray and roast in the oven for about 30 minutes until deep golden brown on the outside. Add a glass of water to the tray and lower the oven to 170°C/150°C Fan/Gas 3. Roast the lamb for a further 2 hours until the meat is tender


Now turn the oven up to 230°C/220°C Fan/Gas 8 for 15 minutes to crisp up the outside of the lamb


Take the tray from the oven and leave the lamb to rest in a warm place for 5–10 minutes, then remove the string and carve into slices

First published in 2023

Gelf Alderson has worked his way up from being a senior sous chef to Culinary Director at the River Cottage. The food at River Cottage is focussed on simple, seasonal eating, and his two cookbooks are no different. Great Roasts, his latest cookbook, shows that roasting is about more than just big pieces of meat. It features recipes for roasted fruit, creamy beans or smoked haddock and even kedgeree – all made in the oven.

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