This traditional roast lamb is taken from Woman’s Weekly 1960. A great family favourite, the tasty stuffing makes the meal more substantial
Serves: 4
Prep time: 25 mins
Cooking time: 2 hrs
Total time: 2 hrs 25 mins
Skill level: Easy peasy
Costs: Mid-price

Stuffed breast of lamb




    • 1 breast of lamb (about 500g/1lb), ready boned


    • 1 tablespoon dripping, lard or oil


For the stuffing:

    • 90g (3oz) fresh white breadcrumbs


    • 3 rashers lean bacon, chopped


    • 1 hard-boiled egg, chopped


    • 2 tbs freshly chopped parsley


    • 3 tbs milk


    • Salt and ground






    1. Set the oven to Gas Mark 4 or 180°C.


    1. To make the stuffing: Mix all the ingredients together. Spread the stuffing over the opened-out breast of lamb, then roll it up and tie it with string in 4 places. Rub the joint with salt.


    1. Heat the dripping, lard or oil in a roasting tin, add the joint and baste it. Roast for 2 hours. Serve with baby Chantenay carrots and new potatoes, if you like.



Nutritional information per portion



fat 19.0g saturates 11.0g calories 372(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.