Gelf Alderson
Rolled lamb breast with herbs, lemon and tomatoes
An underrated cut, lamb breast comes from the same part of the animal as belly pork, which we already know and love. Cooked well, this is tasty and tender, so do give it a go. You will need breasts from a decent-sized animal - consider asking your butcher for hogget (lamb aged between one and two years) as the breasts will be larger and meatier.