Breast of lamb
Breast of lamb is from the belly of the lamb and is a very economical cut.
Breast is fairly fatty but very flavoursome and works best when cooked slowly so that much of the fat can melt off and be discarded from the roasting tin. Cooked this way you are left with meltingly tender meat and a really crispy skin which has lots of flavour. Alternatively, you can stuff it with a dry stuffing that can absorb some of the fat to make it moist.
Other economical cuts include the scrag and the shank, which are best slow cooked too although in more liquid.