Meat

Boneless

Boneless lamb breast is the layered plate with bones removed—easier to roll, stuff, and slice into pinwheels after slow cooking. Fat seams baste the meat; tie securely so the roll holds. Open flat, season inside with herbs and garlic, roll tight, and braise or slow-roast. Slice thick after resting. Stuffing with crumbs and herbs stretches the cut for guests. Trim only the hardest exterior fat.