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Published on Mar 11, 2016
Slow braised breast of lamb,seasonal veg and salsa verde. you can not beat eat seasonally, and this lamb dish is spring on a plate. The lamb breast is braised slowly then chilled, then pan fried to perfection, served with new potatoes, purple sprouting broccoli and salsa verde.A great way to turn a very underrated cut of meat into something spectacular.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..