Breast of Lamb
Breast of lamb (often referred to as lamb belly) is an economical, flavorful, and deeply underrated cut taken from the lower chest and belly of the animal. Though it features a high proportion of layered fat and connective tissue alongside the bone, patient, low-and-slow cooking allows the fat to render completely, transforming the collagen into rich gelatine and leaving the meat meltingly tender with a crisp exterior.