You may have seen Henry and Tom on TV. They are fifth generation bakers from Hobbs House Bakery which was established in the Cotswolds in the 1920s and is a true family business.
They believe that handmade bread should be available to everyone and at their Chipping Sodbury bakery, their team produces an exceptional range of high quality breads, pastries and confectionery.
They’re also happy to encourage everyone to become expert home bakers through their baking kits and their very own cookery school. We thought it would be rather nice to use one of their recipes in our first edition of Hoot.
Stuffed Breast of Lamb Recipe
Using a cheap cut of lamb to make a perfect pot roasting joint for a hearty spring supper.
- 1 breast of lamb, boned out and trimmed of excess fat
- 200g bread crumbs
- 1 shallot, diced
- 2 cloves of garlic, crushed
- Knob of butter
- Sprig of thyme, rosemary, parsley, chopped
- Lemon, zested
- 75ml hot water
- 1 egg
- Salt and pepper
- First, make the stuffing: in a small pan, melt the butter and gently sweat the shallot and garlic for 5 mins. Remove from the heat.
- In a bowl, add the breadcrumbs, shallots, herbs, lemon zest and seasoning. Add the egg and slowly mix in the hot water until you have a fluffy stuffing that is not too dry nor too wet. It may need a touch more wate
- Spread on the inside of your lamb breast and roll up. Tie using string so it won’t unravel. Place in the fridge for 1 hour to firm up, before slowly cooking in a pot with veggies and stock for 2 hours at 140°C.
Serve with asparagus, new potatoes and other seasonal veggies.
Find out more about Hobbs House Bakery at Hobbs House Bakery