By Rowley Leigh
Not exactly a polite dinner party dish, but one to be eaten with the fingers among family and friends.
Preheat the oven to 200°C (425°F, Gas Mark 7).
Trim a bit of the (very fatty) meat from the thin end of the lamb breast to square it up a little, then cut down all along the bottom to remove the connecting cartilage so that the ribs can be separated later when cooked. Season wi