Lamb (the meat)

The older I get, the more my appetite seems to shrink. I still enjoy both cooking and eating, but my preferences get fewer and fewer. These days I am very happy with the simplest of pasta meals, or a basic mushroom Omelette. 

However, I am still a meat eater, and I do enjoy Chicken, Pork, Beef (if I can afford it), and most of all Lamb.

I'm not talking here of big Legs of Lamb, or Shoulders, but what I consider to be the best cut of all; Breast of Lamb. It is the most flavoursome cut, and is very tender; it also tends to be the cheapest.

This (above) is how it tends to come in the UK; at Sainsbury's anyway. Rolled, wrapped, and 'gentrified'. It looks like a ready to roast joint. All neat and tidy, and wrapped in plastic. Not really how I like to buy it.

This (above) is how I prefer it to come; in an untouched natural lump. I usually cut it into two bits and put one half in the freezer for a later date.

And finally here is how I buy it in France, from my Leclerc supermarket. Again in a lump (as from 'Taj'), but usually as half-sized pieces. 

A short while on the BBQ, a small sprinkling of salt and cumin powder, and I'm in heaven. A side serving of Flageolet Beans, or some Taboulé, completes the perfect Summer meal.

And the best way to eat sliced cutlets of Breast of Lamb? With your fingers of course!