To put it bluntly, I know my way around a carcass and I’ll happily eat all of it. We love all sorts of offal, knuckles, shin, flank, belly and breast or otherwise known as cheap cuts. If you’re not familiar with breast of lamb, it’s the meat just behind the lamb’s forelegs. It’s a thin cut of meat that is usually sold rolled. It’s extremely tasty and one of the cheaper parts of the animal. Mine was also 30% less than usual.
It’s great to give it a crispy coating.
I thought I’d show it to you sliced so you can see what it looks like. Slow cooked, lamb just falls to pieces like pulled pork. Better cuts are best cooked to rare or medium rare Such as the leg or chops.
Breast of lamb is cheap nough to eat as a simple mid week supper and we had our with winter vegetables.
I know some people will turn their noses up at cheap cuts and lamb isn’t eaten by everyone but if you are a lamb eater, then look out for breast of lamb as it’s a great cheap cut.