"Hard Times" Lamb Breast with Dill Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

We didn't believe it either, but the lowly, overlooked breast of lamb cost us 39 cents a pound, as of January 1974, and turned out a meal as tasty as it was economical.

If lamb breast isn't on display, ask the butcher to fetch it from his meat locker, then tell him to carve a "pocket" suitable for holding stuffing. Be sure to trim as much fat as possible; this may take some time, but the dish is worth it. As Spencer Tracy said of Katherine Hepburn, "There's not much meat on her, but