The Breast is without doubt my favourite cut of Lamb. It is quite fatty, but the overall flavour is far superior to any other joint.
I've been quite disappointed that I couldn't find any in my usual supermarket, then this week some suddenly appeared. I bought just one joint and stuck it in the freezer. We had it roasted last Sunday.
As this is ready boned, the price compares quite favourably with what I was paying in France.
On my next visit I shall buy a few more joints (providing they still have them). I always like to keep a good supply in the freezer. It's a very versatile cut.
I did notice on the pack that it recommended a cooking time of 2hrs 45mins, by which time it would be almost inedible. I shall roast it for about 50mins, then leave it in the oven to rest for 10mins before serving. If Lamb is no longer 'pink' in the middle, it's not worth eating.
It's also my preferred cut for making my version of Kleftiko; roasted lumps of Lamb, potatoes, olive oil, garlic, preserved lemon, oregano, salt-n-pepper. One of my all-time-favourite dishes.
Good for Irish stew as well.