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Lamb breast
Cheap, fatty cut that rewards long, slow cooking.
£9.14 per kg
One of the best value cuts in the shop and criminally overlooked. Lamb breast is layered with fat that renders away over a long cook, leaving soft, deeply flavoured meat and a crisp exterior. Roast it slowly for a couple of hours, or bone it, stuff it and roll it. Serve with something sharp to cut the richness.
150°C for 2.5–3 hours, then 220°C for 15 min to crisp the outside. Pour the rendered fat off partway through and keep it for potatoes.
300–350g raw per person. A great deal of the weight is fat that renders away.