Name: Warrenised Breast of Lamb, with Spring Cabbage
Ingredients: 1 breast of lamb; spring cabbage; water; flavourings of choice

Why it works: Lamb and cabbage work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Warrenised Breast of Lamb, with Spring Cabbage

Ingredients

1 breast of lamb
spring cabbage
water
flavourings of choice

Directions

Prepare

Place a small amount of water in the bottom of a Warren cooking pot.
Add the breast of lamb and your chosen flavourings to the second stage of the pot.
Place the spring cabbage in the top stage of the pot.

Cook

Cover and cook by steam until the lamb is tender and succulent.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lamb + cabbagetop 21% of all pairs

Smell alikemoderate

Cooked together58 recipes

Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Breast of lamb: Provides the main protein, which turns tender and succulent as it steams slowly.
Spring cabbage: Cooks gently in the rising steam above the lamb, staying moist and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.