Rolled & Stuffed Lamb Breast

This is a good use of a frequently overlooked cut. There is not a huge amount of meat on the breast but it is flavoursome and, when slow-cooked, the fat runs from the meat. This is the perfect cut for students: when Tim first left home and lived on his own, he would buy a breast of lamb, lie it over a bed of potatoes and parsnips and slow roast it for up to four hours. It provided supper for two days and then soup on the third.