Crispy Welsh Lamb Breast with Chinese 5 spice

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Wednesday 10th June 2015


  • 900g (2lb) breast of Welsh lamb
  • 300ml (½pt) lamb stock
  • Seasoning
  • 1tsp Chinese 5 spice
  • 2 star anise
  • 1tbsp honey


  1. Preheat oven to Gas 4-5, 180°C, 350°F.
  2. Take the joint, cut the strings and place the flat piece of meat on a board, score the fat with a sharp knife.
  3. Line a shallow roasting pan with two large pieces of foil. Add to this the stock, seasoning and spices.
  4. Place the meat onto the foil and tuck the foil around the joint so that the liquid is against the meat. Brush rind with a little oil and sprinkle with salt. Cover with foil and cook for about 2 hours (if top starts to over cook, cover with foil).
  5. When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to crisp outside.
  6. Serve cut into thick slices and serve with Chinese style stir-fried vegetables and spring onion mash.

Recipe Information

Serves 6
Calories 239 kcals
Cooking Time

Nutrition Information

  • Calories 239 kcal
  • Energy 999KJ
  • Fat 12.2g
  • Saturates 5.2g
  • Salt 0.69g
  • Iron 2.26mg
  • 5-a-day

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