Preheat the oven to 160°C fan.
Score the lamb breast skin with a sharp knife several times and place to one side. Heat a frying pan to nearly smoking, place the lamb in the pan colouring both sides.
Season with salt and pepper and place in a baking dish along with the made up lamb stock, rosemary, onion and garlic. Cover with foil and cook for approximately 2 hours or until the meat feels really soft and tender.
In the meantime, boil a pan of water, add the broad beans and boil for 2-3 minutes. Drain and place under a cold running tap and leave to cool a little before removing the skins.
Once the lamb is cooked, remove and leave to one side. Sieve the cooking liquor into a small saucepan and reduce to a third in quantity and whisk in the butter.
Place the lamb back into the baking dish and pour over the honey. Place back in the oven and turn up to 220°C, basting the lamb several times with the honey until the skin turns a lovely golden colour then leave to rest.
Boil another pan of water to cook the asparagus, gently simmer for 5 minutes or until just cooked, drop the broad beans in the same water to warm through then sieve and scatter onto a serving platter. Carve the lamb into strips and place over the vegetables and pour over the jus with some chopped mint. Serving Suggestion: Crushed new potatoes.
All information provided by Premier Foods.