One of the least expensive cuts of lamb, breast is full of flavour and needs to be cooked slowly. Although it's quite a fatty cut, during cooking the fat melts off and can be poured away.
Breast needs long, slow braising, roasting or stewing to tenderise the otherwise tough, scraggy meat. If you're planning to stuff it, ask your butcher for a well-trimmed, boned breast; avoid using anything too fatty in the stuffing as the lamb has plenty of its own fat already. A whole breast will serve between four and six people.
Article by Louisa Carter