1 breast of lamb, boned and trimmed of excess fat 4 oz (100 g) forcemeat stuffing 8 oz (225 g) carrots, sliced 8 oz (225 g) potatoes, peeled and sliced

1 2/3 cup (200 g) 7 oz canned pineapple chunks, drained (syrup reserved) and chopped 1 tomato, skinned and chopped 2 tablespoons sultanas (golden raisins) 2 tablespoons fresh white breadcrumbs salt and pepper 1 breast of lamb, boned

Directions: Cut lamb into serving pieces. Season with salt and pepper. Place in hot skillet and brown fatty sides. Mix chili sauce, red pepper, vinegar, and water; pour over lamb. Add onion to mixture. Cover. Simmer 1 1/2 hours. Remove lid and cook on medium heat about 20 minutes, until barbecue

Flavor Tags are words that describe the taste of a dish. Don't be afraid to add a tag that already shows up. Please do. It will make the tag larger in size and emphasize that particular flavor.

Breast of lamb is a fatty meat that can be made many ways. I found this to be the simplest and tastiest. It's a dish best served the day after it's prepared. Congealed fat can be tossed and the flavor improves.

Gives synonyms, equivalents, and substitutions for lamb breast cuts.