On Fri, 5 Sep 2008 04:57:51 -0700, "Bob Terwilliger"
> wrote:

>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


It is good stuffed, too, but must be trimmed carefully.

Boron