Meat
Rolled
Rolled lamb breast is butcher-tied into a cylinder—ready for even roasting or pot-roasting without home butterflying. The spiral of fat and meat bastes itself as collagen melts. Brown the exterior, then cook covered low until tender; uncover to colour. Rest before carving rounds. Mustard crusts and herb pastes cling well. A thrift joint that looks deliberate on the board when sliced.
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Characteristics
Preparations
CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced
Traits
MildPortionPrep ReadyQuick CookRolled
History
British family butchers sold ready-rolled breast as a weekday economy roast.
Post-war thrift cookbooks featured rolled breast with sage and onion stuffing.
Modern delis revived rolled breast for customers wanting carveable value lamb.