Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
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Breast of lamb
Any butcher that joints his own lamb will be able to sell you breast, although it’s not generally on display. This cut is one of the fattiest, but cooked with care and patience it rewards with deliciously tender meat. Whole breast will still have the rib bones attached. These can be pulled out once the meat is cooked or you can find boned and rolled (normally stuffed with herbs) breast. Ask your butcher to skin the joint to remove the very top fatty layer of skin.