Mary Berry Stuffed Lamb Breast Recipe – Slow-Braised Mediterranean Comfort

Lamb breast is one of those cuts that deserves far more attention than it gets.

I used to walk straight past it at the butcher’s, convinced it would be too fatty or too fiddly to cook. Then one weekend I spotted a beautifully rolled piece at a bargain price and decided to give it a chance. I’m so glad I did.

The first attempt wasn’t flawless. I tied the roll too loosely, and halfway through cooking it began to unravel into the sauce. It still tasted wonderful, but it certainly wasn’t winning any beauty contests. The second time I secured it properly and browned it well before braising, and the result was everything I’d hoped for—tender slices of lamb sitting in a rich tomato and white wine sauce scented with lemon, garlic, oregano, and anchovies.

This is exactly the sort of rustic Mediterranean dish that looks impressive, tastes even better, and quietly cooks away while you get on with your day.

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Why This One Works So Well

Slow braising transforms this inexpensive cut into something truly luxurious.

A few simple techniques make all the difference:

• Browning the lamb first develops deep flavour.
• Anchovies melt into the sauce without tasting fishy.
• Lemon keeps the richness balanced.
• Slow cooking melts the connective tissue until the meat becomes wonderfully tender.

Most people think lamb breast is too fatty, but that’s exactly why it works so well for long, gentle cooking. Much of the fat renders into the sauce, keeping the meat moist and full of flavour.

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Ingredients + Why They Matter

Lamb Breast (750g)

A wonderfully economical cut that becomes meltingly tender after slow cooking.

Salt

Essential for seasoning both inside and outside the meat.

Dried Oregano (½ tsp)

Adds classic Mediterranean flavour.

Lemon (1)

Both the zest and juice brighten the rich lamb beautifully.

Anchovies (15g)

These dissolve into the filling and add incredible savoury depth.

Olive Oil

Used for browning both the lamb and vegetables.

Onions (2)

Cook down into the sauce, adding sweetness.

Garlic (3 cloves)

Adds warmth without overpowering.

Capers (1 tbsp)

Provide little bursts of sharp, salty flavour.

Black Olives (Handful)

A lovely Mediterranean addition that complements the lamb perfectly.

White Wine (1 glass)

Deglazes the pan while adding acidity and depth.

Plum Tomatoes (1 tin)

Create the rich braising sauce.

Optional

• ½ tsp chilli flakes for gentle heat.

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Making It Yours (Without Ruining It)

I’ve tried a few variations over the years.

Variations That Work

• Add rosemary alongside the oregano.
• Use green olives instead of black.
• Finish with chopped parsley before serving.
• Add butter beans during the final hour for a complete one-pot meal.

Variations I’d Skip

• Too much chilli overwhelms the delicate lemon flavour.
• Boneless lamb shoulder works but doesn’t have quite the same richness.
• Cooking too quickly leaves the meat chewy.

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Mistakes I’ve Made (And How To Avoid Them)

What Went Wrong	Why It Happens	How To Fix It
Lamb unrolled	Tied too loosely	Secure firmly with butcher’s string
Sauce became watery	Temperature too low	Simmer uncovered near the end if needed
Meat wasn’t tender	Removed too early	Cook until around 90°C internal temperature
Sauce tasted flat	Skipped browning	Properly caramelise the meat first

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How To Make Mary Berry’s Stuffed Lamb Breast

Step 1: Prepare the Lamb

Unroll the lamb breast.

Season generously with salt.

Scatter over:

• Oregano
• Lemon zest
• Anchovies
• Chilli flakes (if using)

Roll tightly and secure with butcher’s string.

Step 2: Brown the Meat

Heat olive oil in a large casserole.

Brown the lamb on every side until golden.

This step really builds flavour.

Remove and set aside.

Step 3: Cook the Vegetables

Add the onions.

Cook for around 5 minutes.

Add the garlic and capers.

Cook another minute before adding a little extra lemon zest.

Step 4: Build the Sauce

Pour in the white wine.

Scrape up all the browned bits.

Add:

• Lemon juice
• Plum tomatoes
• Black olives

Stir well.

Step 5: Braise

Return the lamb to the casserole.

Cover.

Bake at 170°C for 2–2½ hours.

Alternatively, cook at 140°C in a covered barbecue or kamado for around 3–4 hours.

The lamb is ready when the centre reaches about 90°C.

Step 6: Rest

Remove the lamb.

Rest for 15 minutes before slicing.

Meanwhile, adjust the sauce consistency if needed.

Step 7: Serve

Slice thickly.

Serve over the rich tomato sauce with plenty of vegetables.

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Tips From My Kitchen

• I always brown the lamb until it’s deeply golden—it makes the sauce noticeably richer.
• My cast iron casserole holds heat beautifully for slow braising.
• If the sauce becomes too thick, a splash of hot stock works better than cold water.
• The leftovers taste even better the following day once the flavours have settled.

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Storage + Serving

Storage

Refrigerate for up to 3 days.

Freezing

Freeze portions for up to 3 months.

Reheating

Warm gently on the hob until piping hot.

Best Served With

• Creamy mashed potatoes
• Buttered French beans
• Crusty bread
• Roasted Mediterranean vegetables
• Creamy polenta

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FAQs – Real Query Answers

What is lamb breast?

Lamb breast is a flavorful, economical cut taken from the underside of the lamb. It contains plenty of connective tissue, making it ideal for slow cooking.

How long should lamb breast be cooked?

Cook for around 2½ hours in the oven at 170°C, or 3–4 hours at 140°C in a kamado or smoker until the meat is tender.

Can I prepare stuffed lamb breast ahead?

Yes. It reheats beautifully and often tastes even better the following day.

Do anchovies make the dish taste fishy?

No. They melt into the sauce and simply add rich savoury flavour.

What should I serve with stuffed lamb breast?

Mashed potatoes, green beans, roasted vegetables, creamy polenta, or crusty bread all work wonderfully.

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Similar Recipes

• Mary Berry Lamb and Chickpea Curry Recipe
• Mary Berry Leftover Lamb Curry
• Mary Berry Slow Cooker Lamb Leg Recipe

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