Breast of lamb with garlic mash and savoy cabbage

In this week's recipe, I'll be using breast of lamb. This really is a frugal cut from the animal and it really shouldn't cost anymore than £2.20 per kg from the local butchers. It takes some love and attention to get bang on and don't be scared of the fat on the cut - we'll cook it slowly so the fat renders down and stuff with lemon and thyme to help cut through the fat. Trust me.


  • 1kg of breast of lamb from local butchers (£2.20)
  • 1 lemon (30p)
  • 1 bulb of garlic (30p)
  • 1.5kg of Tesco value potatoes (99p)
  • 25g of fresh thyme (68p)
  • 1 Savoy cabbage (50p)

The cupboard staples...

Salt, black pepper, 1 vegetable stock cube and olive oil.

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco, where it came to £4.97 - that's 99p per head!


  • Let's get the lamb prepared first as it needs some time in the oven. So, pre-heat the oven to 160C. Place the lamb skin side down and season with salt and black pepper. Then, finely chop the thyme, two gloves of garlic and the peel of one lemon. Scatter over the breast of lamb and then add a dash of olive oil and a good squeeze of lemon.
  • Now for rolling the lamb! It's tough to explain so I've found a great picture guide here.
  • Once the meat is ready to go, get an oven proof pan on the heat, season the outside of the lamb and give it a small drizzle of oil. Now put it in the pan and brown on all sides, once browned pour in about 200 ml of vegetable stock (white wine is better if you have it), add the rest of the garlic cloves (unpeeled as for the mash), cover with a lid and cook for around 75 minutes in the pre-heated oven.Take the lid off for the last 25 minutes of cooking and turn the oven up to 175C.
  • All you need to do now is cook the potatoes and cabbage a little before the lamb is due out of the oven - 1.5kg of potatoes is ample for 5 people. Just cook and mash as you would normal mash but squeeze out the oven cooked garlic, mix into the mash and season.
  • For the cabbage I feel its best served lightly steamed (3-4 minutes) with a little seasoning. For the serving of the lamb remember to let it rest for 10 minutes when you get it out of the oven before serving. Then just cut across into slices and serve with a little of its own gravy. Happy eating!


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