Starter Lunch

Crispy Welsh Lamb Breast with Chinese 5 Spice

Looking for recipe inspiration for your British lamb breast joint? It's not one of the most well-known cuts of meat for preparing, but done properly you'll end up with meltingly tender meat.

10 prep, 2 hours 10min cook

Serves 6

Ingredients

1tsp Chinese 5 spice

2 star anise

About 900g breast of Welsh lamb

300ml lamb stock

Salt and black pepper

1tbsp honey

1 tbsp olive oil

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Take the joint, cut the strings and place the flat piece of meat on a board and score the lamb fat with a sharp knife. Line a baking tray with two large pieces of aluminum foil. Add to this the stock and spice mixture.

Place the lamb pieces onto the foil and make a tent with foil, tucking it around the joint so that the liquid is against the meat. Brush the rind with a tablespoon of olive oil and sprinkle with salt and pepper flakes. Cover with foil, place in the preheated oven and cook for about 2 hours (if top starts to overcook, cover with foil).

When cooked, carefully open the foil, drizzle the lamb rind with honey and place under a preheated grill. Cook for 5-7 minutes on a medium-high heat to crisp the outside. Serve cut into thick slices with Chinese style stir-fried vegetables.