Slow Cooked Breast of Lamb with Caribbean Spices

Slow Cooked Breast of Lamb with Caribbean Spices

A delicious barbecue or alfresco recipe featuring boneless breast of lamb marinated in Caribbean spices. A sure hit for all the family!

 Prep Time:

15 mins

Cook Time:

2-20 hours 




  • 900g – 1.2kg of Lamb Breast Joint
  • 2 small onions, peeled and quartered
  • 2 scotch bonnet peppers, deseeded and halved
  • 4 garlic cloves, peeled
  • 2 teaspoons ground allspice
  • 1 x 15g pack fresh thyme leaves
  • 100ml dark soy sauce
  • 50ml dark rum
  • 1 teaspoon salt
  • 3 tablespoons brown sugar



  1. To prepare the marinade; put all the ingredients into a blender or food processor and blend until smooth.
  2. Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife. Transfer to a shallow dish. Using rubber or disposable gloves rub the marinade over the lamb on both sides. Cover and marinate in the refrigerator overnight.
  3. Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender.
  4. Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once. Slice the lamb into strips and serve with prepared roasted vegetables.


Dans Tips:

If preferred use a prepared Caribbean `jerk’ paste or seasoning of your choice. Alternatively, cook the lamb breast on the BBQ for 3 hours (over indirect heat), turning once after 45 minutes.