I’ve tried this before. I lovingly poached the lamb breast for a few hours, bubbling away in my treasured Le Creuset. I took the lid off, and FOOM. I was hit by a blast of pure mould. It was so utterly disgusting I left it in the conservatory overnight and scrubbed it a dozen times to get the smell out.

I consigned the recipe to the dustbin until I read this post by FoodUrchin. It spurred me on to try again. It was a Tristan Welch recipe after all, so how could it not be a winner?

And a winner it is. Lovely succulent lamb meat packed with bold flavours and a crisp outside. Also costs next to nothing, so try it now!

Rolled lamb breast:

500g lamb breast

1 large sprig of rosemary, leaves picked

1 large sprig of thyme, leaves picked

1 bulb of garlic, bashed up

1 litre chicken stock

Preheat the oven to 160°C.

Bash the daylights out of the herbs and garlic and add salt and pepper. Add enough oil to make a spreadable slush.

Lay out the lamb breast and spread the mush all over it. Roll up the lamb breast like a swiss roll and tie firmly with string.

Bring the chicken stock to the boil and drop in the lamb. Leave to poach for around 3 hours, until a knife goes in easily. Allow the lamb to cool down in the stock.

Bring the lamb out of the stock and wrap tightly in cling film. Refrigerate overnight to firm up.

When you’re ready to serve, heat a little butter in a pan. Carve the lamb into thick slices and fry on either side for a couple of minutes until golden. Serve with minted new potatoes and wilted spinach.