Breast of Lamb

Fired up by all the frugality that abounds at the moment, I was delighted to come across breast of lamb in my local Sainsburys at the weekend. It is a cut of meat that I remember from my childhood. My mother would cook it coccasionally rolled and stuffed with a sage and onion stuffing. I have not eaten it since.

The joint was priced at £1.99 and was already rolled. As I was partaking of a pub lunch yesterday, I rubbed some oil, lemon juice and mint into the lamb and popped it into a very low oven (about 100 degrees) before I left for lunch. Upon returning home I found a slightly shrivelled roll sitting in a large amount of fat. I was not encouraged. However, I removed it from the oven and let it cool.

The following evening I sliced the lamb very thinly. It looked like a meat doily - with small gaps where the fat had been rendered away. It also looked slightly dry I have to say although it tasted like the best crunchy bits of a roast leg of lamb. I therefore made a cucumber, mint and yoghurt dressing and piled the whole lot into a pitta with some coriander and tomato salad - almost a fat free doner kebab substitute !