Roast the lamb for 3 to 4 hours, until the flesh is tender enough for the tines of a fork to slide in easily. Remove the roast from your pan to a serving tray, and cover it loosely with foil. Strain the cooking juices and skim off the fat that rises to the surface; thicken the juices to make a sauce. Serve the lamb .
May 03, 2012 · Here's what I do when I encounter cheap lamb (breast or neck) - make Sharuf's Lamb What Am. Cut meat into manageable stewing-size pieces. Remove any of the easy-to-get-to fat and bones. Dump the meat into a slow-cooker. Then add the following: a cut-up big bunch of chard or two bunches of spinach. Some onion.
At the end of the three hours, take the casserole out of the oven, remove the lamb and strain the gravy into a jug. Discard the vegetables and herbs. Allow both the lamb and the stock to cool, then refrigerate for several hours (or until the next day). Stage two: Remove the lamb and the stock from the fridge.
One of the least expensive cuts of lamb, breast is full of flavour and needs to be cooked slowly. Although it's quite a fatty cut, during cooking the fat melts off and can be poured away. Breast.