breast of lamb

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Noun1.breast of lamb - a cut of lamb including the breastbone and attached muscles dressed as meat
cut of lamb - cut of meat from a lamb
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Serves 4 50g couscous Salt 1/2 onion, finely chopped 1 tbsp olive oil 1/2 tsp cumin 1/2 tsp powdered ginger 5 dried apricots, finely chopped 5 walnuts, finely chopped 1/2 tsp white pepper 2 tbsps freshly chopped coriander 1x 900g rolled breast of lamb 4 cloves garlic, thickly sliced Oil 1/2 onion 10 whole apricots 250g baby carrots
My speciality was always using cheap cuts of meat, for example belly pork and breast of lamb, which my pals used to take the mickey out of.
I would have preferred the breast of lamb with peas and asparagus from the a la carte menu.
The cuisine is mainly northern Chinese, and our favourites include pan fried dumplings and hot and sour soup to start, Kung Po chicken (it's the best ever), braised beef flank, chilli squid, crispy pork fillet, breast of lamb with cumin, and hot and spicy duck tongue for our main courses.
SOME OF THE DISHES ON OFFER AT SOUTH WALES' GOOD FOOD GUIDE RESTAURANTS The Gallery, Barry Starter Pan Roast Red Mullet with creamed leeks, lobster bonbon and lobster sauce Main course Pork Rack on Black with celeriac puree and a warm apple cider jelly Dessert Nougat parfait with homemade cinder Restaurant James Sommerin, Penarth Starter Langoustine, white chocolate, turnip, tonka bean Main course Pork belly, liquorice, carrot, celeriac Dessert Praline souffle, toffee ice cream Casanova, Cardiff Starter Panfried breast of lamb served with tomato bread, aubergine puree and black olives vinaigrette Main course Pork three ways.
| RIGHT INGREDIENTS: Tim Bilton has relied on his Yorkshire roots for his book which includes breast of lamb (inset)
I'm talking about cheaper butchers' cuts of meat like brisket, oxtail, breast of lamb, pork hock and belly, pigs' trotters, mince, pheasant, pigeon and rabbits made into pies, soups and casseroles.
For my main course, I was torn between the roasted wild sea bass with native lobster ravioli and peas a la franaise (pounds 30) and the loin and breast of lamb with new season almonds (pounds 27) apricots and cous cous.
Great British Menu (6.30pm) Chefs Tristan Welch, Tom Kerridge and Anthony Demetre prepare their starters in London and the South East for the final heat, serving ham, egg and chips, beerbraised oxtail and breast of lamb.
On the menu are ham, egg and chips, beer-braised oxtail and breast of lamb. No cooking contest would be complete without some expert throwing in an opinion or two, and Jason Atherton's opinion is more than valid as he's a former champion.
And, here goes, added: "I love that buttery green FLESH!" Later, she revealed she was "all about the pink and green at the moment" (something to do with radishes and a trip to Thailand), moved onto "LUSCIOUS" lamb ribs and let us into a Nigella secret: "I lived on BREAST of lamb as a student."
Cawl (lamb stew) 1 Tray of neck bones or breast of lamb 2 onions 2 carrots (large) Chicken stock 1 swede 1 parsnip 2 potatoes 1 stick of celery (optional) 1 leek some parsley a selection of mixed herbs salt and pepper Method: Place the neck bones in a saucepan and cover with water.