It is the fattiest of all the areas of the lamb, but cooks up tender with great flavour.
It has ribs in it, though it may be sold boned. When sold with the ribs in it, it will often have skin on it as well, and can be cooked as you would spare ribs.
When deboned, the skin is often removed to allow easier rolling of the meat.
In the UK, it is usually boned and rolled for roasting or braising.
Lamb Breast can also be cooked in a slow cooker, or in stew.