Think pork belly but from the lamb carcase. Its super tasty too but takes a bit of time to prepare. There’s a lovely recipe that uses this cut to make little rounds of confit (also known as “cooked in duck fat”) crispy fried breadcrumb and egg wash coated lamb breast, served with radishes, capers and mayo. Our friends at the timeless Edinburgh institution that is the restaurant Cafe St Honore, in Edinburgh serve it and its well worth the bother. About as delicious as it gets. Search for the recipe (“cafe st honore crispy lamb belly” should take you there). Have fun.