Rolled Breast of Lamb

Rolled breast of lamb is a traditional cut, boned and rolled into a neat joint, with plenty of flavour and a bit of fat to keep it moist. It is free-range lamb. Roast it low and slow, around two and a half hours, until the fat has softened and the meat is tender, then rest and carve it. Leftovers are very good crisped in a pan with a fried egg.