Breast of lamb, while rather wasteful in appearance, is one of the most economical parts of the animal. It is always less in price than the loin or leg, and can be used in many different ways. The small, soft bones add flavor to this particular cut, which is not the case in any other cut of lamb. It may be stuffed and baked or breaded and baked, serving with a tomato sauce or made into a stew.

Roasted Breast Of Lamb

Remove the outer skin from a breast of lamb and score in the direction of the rib bones, in pieces for serving. Dredge with flour, place 2 or 3 slices of salt pork or bacon over the top and place in a moderately hot oven. Turn so that all the surface will be well browned, reduce heat and cook until tender, basting several times. Serve with a tomato sauce.

Lamb Stew

Take 2 pounds of breast of lamb cut in small pieces for serving. Dradge with flour and fry a golden brown in hot drippings. Place in a covered saucepan or casserole, sprinkle with salt and pepper and cover with strained tomatoes. If one quart can is not sufficient, add boiling water. Cover closely and cook slowly under boiling point until meat is tender. Can be cooked in the oven or on top of the stove. An hour before serving parboil 6 very small onions 5 minutes in boiling water. Add to meat, also 1 cupful of cooked peas, cook until onions are tender. Thickening should not be necessary, but if the sauce is too thin, remove meat and vegetables to a hot platter and thicken the sauce with flour and water which has been well blended and strained. One tablespoon of flour should be sufficient.

Boiled Lamb Or Mutton

Remove all the tough outside skin. Cover with boiling water and let boil 5 minutes, simmer until tender, about 15 minutes for each pound; add salt and pepper when meat is half cooked. Serve with a caper sauce. The liquid remaining should be allowed to cool, then remove all fat. Heat slowly and simmer until reduced one-third.

Finely chopped onion or soup vegetables may be added about an hour before serving. Also a cupful of cooked pearl barley or rice. This makes a very palatable soup.

Breaded Lamb Chops

Wipe with a damp cloth and trim off all fat; sprinkle with salt and pepper; dip in fine bread crumbs then in egg which has been beaten and had 1 tablespoonful of cold water added. Dip in crumbs again. Fry in deep fat about 8 minutes (see deep fat frying) or melt 3 tablespoons of drippings in a heavy frying pan and cook until crisp on both sides.

Breaded Veal Cutlets

Wipe with a damp cloth. Place in a frying pan, cover with boiling water and simmer about 10 minutes. Drain, dry, dip in fine bread crumbs, then in slightly beaten egg diluted with 1 tablespoonful of cold water; dip in crumbs again and fry in deep fat (see deep fat frying) or cook in melted drippings in a heavy frying pan until brown on each side.

For cooking veal follow any of the recipes for cooking lamb.