A breast of tender and full-flavoured High Peak Lamb is ideal for casseroling, stews or cutting into riblets.
An old fashioned cut the lamb equivalent of belly pork.Early in the season with spring lamb this can be cut into tasty riblets that can be marinated with garlic and rosemary for the bbq or after boiling the breast to drive off some of the fat  you can roast the boiled ribs with salt and pepper marinade to make salt and pepper chinese ribs.Later in the season the breast can be used in slow cooking to make a lamb stew.