Breast of lamb, sometimes sold as lamb belly, is one of those cuts that are as cheap as chips but can be off-puttingly greasy and chewy if it’s not cooked right.

I’m probably not selling it to you very well, but like most economical cuts of meat it can be very good if you give it a long, slow cooking.

This is a lovely way to use it, full of fruity flavours that cut through any fattiness and North African spices that warm the cockles of your heart on a damp autumn day. Continue reading →