This cut is one of the cheapest but sweetest cuts of lamb - similar in price to neck – but it's quite versatile. It can be roasted on the bone, which results in a crispy skin. However, if the skin is removed for the joint to be rolled, it must be done properly or the tucked-in pieces will be undercooked. Your butcher will be able to do this for you. When breast is boned and rolled, it can be stuffed with the filling of your choice. It can be roasted on the bone, boned, stuffed and rolled, or if well trimmed it can be used for mince, burgers or kebabs. Some butchers also sell this cut in strips which are ideal for barbecues.

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