Breast of lamb is cut from the belly of the lamb; it is a great cut for those with little experience cooking lamb but wish to yield maximum taste.
Although lamb breast has a higher fat content than some other lamb cuts when slow-cooked much of the fat is released during cooking, collected and discarded. This leaves a succulent and tender meat that’s bursting with flavour.
How Can I Cook It?
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.
What Else Could I Use?
Other economical cuts include the scrag and the shank, which are best slow cooked too although in more liquid.