Janet wrote:

> They sell breast of lamb here for a very reasonable price. It must figure
> into a Mexican or Border dish that I don't know about. It looks very
> fatty, though.

It's a tough cut. I got a lamb breast for Easter this year, and had to
pressure-cook it for several hours before it got tender. There's also quite
a bit of waste, since there's so much cartilage in the cut.

The flavor was good, though. Once the meat is tender, you could do any
number of things with it: curry, lamb carnitas, pitas, pasta sauce, tagine,
and ragout all leap to mind.

Bob