{"id":27426,"date":"2020-05-04T09:39:27","date_gmt":"2020-05-04T06:39:27","guid":{"rendered":"https:\/\/negantigardi.lv\/lamb-breast\/"},"modified":"2026-06-19T14:41:20","modified_gmt":"2026-06-19T11:41:20","slug":"lamb-breast","status":"publish","type":"post","link":"https:\/\/negantigardi.lv\/en\/lamb-breast\/","title":{"rendered":"Lamb breast"},"content":{"rendered":"\t\t
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\"\"<\/div>\n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n\n
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Lamb breast<\/h2>\n\n
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It takes a long time, but it's worth it!<\/span><\/div>\n
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Sagatavo\u0161anas laiks<\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Gatavo\u0161anas laiks<\/span>5 hours<\/span><\/span> hours<\/span> 20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Porcijas <\/span>4<\/span><\/div>\n\n\n

Sast\u0101vda\u013cas<\/h3>
  • 2<\/span> lamb breast (1 kg)<\/span><\/li>
  • 4<\/span> onions<\/span><\/li>
  • 3<\/span> carrots<\/span><\/li>
  • 1\/2<\/span> celery root or stalk<\/span><\/li>
  • 1<\/span> a sprig of thyme (dried thyme works too)<\/span><\/li>
  • 1<\/span> a sprig of rosemary (dried is also fine)<\/span><\/li>
  • 5<\/span> black pepper<\/span><\/li>
  • 2<\/span> fragrant peppercorns<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 500<\/span> ml<\/span> broth (vegetable, chicken, or lamb)<\/span><\/li>
  • 300<\/span> ml<\/span> white wine<\/span><\/li>
  • 1<\/span> teaspoon<\/span> flour<\/span><\/li><\/ul><\/div><\/div>\n

    Pagatavo\u0161anas so\u013ci<\/h3>
    • Unwrap the lamb breast, pat it dry, and let it come to room temperature for half an hour to an hour. If using a cut that has been flash-frozen, transfer it from the freezer to the refrigerator the day before to let it thaw, or soak it in cold water for two hours, then follow the same steps as for fresh meat. Thanks to this freezing technology, the meat will taste as if it were freshly cut. <\/span><\/div><\/li>
    • Preheat the oven to 210 degrees if using the convection setting (with a fan), or to 230 degrees if using the traditional setting (top and bottom heating elements).<\/span><\/div><\/li>
    • Place the vegetables (carrots, onions, and celery), cut into large pieces, in a baking dish; they should be in roughly equal proportions. Add the spices: rosemary, thyme, black and allspice, and bay leaves. <\/span><\/div>
      \"\"<\/div> <\/li>
    • Rub the lamb with salt and place it in a baking dish on top of the vegetables, with the fatty side facing up.<\/span><\/div>
      \"\"<\/div> <\/li>
    • Bake the dish with the prepared food in the oven for 20 minutes, then reduce the temperature to 140 degrees if using the convection setting, or to 160 degrees if using the conventional baking setting. Pour in 300 ml of white wine and cover the dish tightly with foil. <\/span><\/div>
      \"\"<\/div> <\/li>
    • Roast for four to five hours. When the lamb breasts are done, remove them and place them in a separate dish, cover with foil, and let them rest for 20 minutes. <\/span><\/div>
      \"\"<\/div> <\/li>
    • Preparing the sauce. Once the roast has been removed, pour 0.5 l of broth over the vegetables in the roasting pan and simmer briefly so that the caramelized juices blend with the broth. Then strain the mixture with the vegetables through a sieve into a clean pan. Bring the sauce to a boil; to thicken it, you can add flour mixed with a small amount of cold water, and simmer until it reaches the desired consistency. <\/span><\/div>
      \"\"<\/div> <\/li>
    • Add-ins for the bread\u2014choose whichever you like best!<\/span><\/div>
      \"\"<\/div> <\/li><\/ul><\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      It takes a long time, but it’s worth it!<\/p>\n","protected":false},"author":31,"featured_media":26688,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[809],"tags":[],"class_list":["post-27426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb-recipes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"acf":[],"yoast_head":"\nLamb breast - 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