Bytes and nibbles

Steps

1. Preheat the oven to 170°C (150°C fan).
2. Pat down the lamb breast with a paper kitchen towel.
3. Rub 0.5 tbsp olive oil into the lamb breast and season with salt and pepper.
4. Fry the onion and carrot in a frying pan with olive oil for 3 minutes on medium heat, then add the garlic and fry for 2 minutes.
5. Push the vegetables to either side of the pan and fry each side of the lamb breast until lightly and evenly browned.
6. Add the lamb, vegetables, lamb stock. and rosemary sprigs to a baking dish, cover with a lid, and cook in the oven for 2 hours.
7. Remove the dish from the oven and baste the lamb before putting it back with the lid on to cook for another 30-45 minutes. For the best results, wait until the internal temperature of the lamb reaches 95℃.
8. Remove the lamb breast from the baking dish and cover it loosely with foil. Wait 20 minutes before carving to allow the juices to spread evenly throughout.
9. While waiting for the lamb juices to spread, remove the rosemary stems from the baking dish and skim some of the fat off the top. Blend the vegetables and liquid left in the baking dish to make a lamb sauce.
10. Once the lamb juices have spread, remove the strings and cut the lamb breast into slices, using the string markings for guidance.
11. Serve the lamb breast with your chosen sides and lamb sauce on top.