To celebrate the long weekend of chocolate eggs & spicy buns, we opted for an egged stuffed breast of lamb. A beautiful but oft-overlooked cut of meat that my Nan used to buy just to place over the roast potatoes for basting purposes then discard, rather than as an a proper roasting joint in it's own right. Lamb has rocketed in price since my Nan's day and the "better" cuts are now beyond the reach of some families finances so these cheaper cuts are being more regularly used. When they are cooked properly, they are just as delicious as the more expensive leg or shoulder joint.
It is stuffed with a minty, lamb sausage meat mix and cooked on the egg indirect at 350 deg F for around an hour until the internal temperature reached 140 deg F. After resting for 10 minutes, we served it sliced with roasted spuds, shallots & carrots. The gravy was made with the meat juices to so it made for a delicious Eostre (the Pagan's called it this!) treat!
