One such is the lamb breast, a well-marbled and medium-sized roast that is one of Tasting Table's favorite cuts of lamb.

Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Put the ribs into a large saucepan and cover with water. Bring to the boil on a ...

If you're planning to stuff it, ask your butcher for a well-trimmed, boned breast; avoid using anything too fatty in the stuffing as the lamb has plenty of its own fat already. A whole breast will ...