So what to do with breast of lamb? A quick search on the web led me to Hugh Fearnley-Whittingstall’s method ‘Ste Ménehould’ (featured in River Cottage Meat Book). As well as being an affluent village in the Champagne region of France, Sainte Ménéhould also gives us the method of braising, boning, pressing, slicing, crumbing and frying or grilling. It is most commonly applied to pigs’ trotters (I remember eating them at the Carved Angel in Dartmouth when Joyce Molyneux was cooking). Boning a pigs’ trotter, even after cooking, can be tricky so we will save that for later and stick to the breast of lamb. From henceforth I shall call these lamb fingers 'yehudis' - for obvious rhyming slang reasons.
Ben Watson

Method

1 Preheat the oven to 140°C
Lay the breast of lamb in a roasting dish, season with salt and pepper and scatter with rosemary, onion and carrot slices. Pour over wine and water, cover loosely with foil and cook to tender - for 2½ - 3 hours - basting/turning 2 or 3 times during cooking time.

2 Remove from the oven and place on and place on a board. Allow to cool suffiently to be able to slip out the bones - it will be tender enough to do this with some ease. Cover with another board and weight it - a few tins of tomatoes will do the trick - and leave in a cool place (preferably overnight) until pressed.

3 Preheat the oven to 180°C
Have your eggs beaten and ready, together with a plate of dried breadcrumbs. Remove the tins and top board and cut the breast of lamb into fingers about 2cm wide, brush with a little Dijon mustard, dip in beaten egg and then into breadcrumbs to coat. Lay the crumbed fingers on a wire rack over a roasting pan, brush with melted butter, and cook for 15 minutes then brown to golden by turning the oven function to grill or by slipping briefly under a grill. Serve your 'yehudis' hot with tartare sauce, alsa verde or even mustard or horseradish.