Very often the breast of lamb is the cheapest part. It can be cooked in various ways: -

1. Remove the bones carefully, and use them to help to make a little stock for the gravy. Make a little veal stuffing, using the lamb-fat instead of suet. Spread the stuffing over the breast, and roll it up, tying the ends securely like a beef olive (see Beef Olive), and securing the middle. Bake in the oven, allowing about twenty minutes to the pound for small joints. Remember, lamb requires more cooking than mutton. Baste as often as possible, and serve with some gravy made from the bones.

Peas, spinach, greens, vegetable marrow and French beans are all suitable vegetables to be eaten with lamb.

2. Cut up the breast and stew the pieces very gently for about an hour. A little stock, not too strong, can be used for stewing, or water. Take out the lamb, and boil away the stock till it is reduced to less than a pint. Thicken with a little white thickening (see No. 12) or butter and flour, and add a little chopped parsley, or, if liked, a little chopped mint. Warm up the lamb in this sauce without letting it boil, when the meat is in. Vegetables suitable, as above.