Lamb brisket roll

 Lamb brisket roll

 

It is the first time to find lamb brisket being roll up by butcher for roasting, so this time I braised it in the oven for 3 hours, sliced to serve, a different texture and better presentation.

 

 Braised lamb brisket roll, served cold

 Braised lamb brisket roll, served hot

 

1. Bring to boil with the lamb roll, a sauce that will cover the lamb roll in a baking dish 2/3 up, with water, soy sauce, miso, star anis, clove, garlic, cinnamon, rice wine and brown sugar.

2. Transfer to baking dish, braise at 140˚C for 3 hours, turning over every half hour.

3. Let it cool down in the oven, slice to serve cold as cold cut, or warm up with sauce.