Christmas is round the corner and I thought I would share with you this festive stuffed breast of lamb that my mother used to cook for xmas eve when it was only us around the table. I much preferred it to the turkey she roasted when my grandmother, aunt and uncles joined us. She used the same stuffing for both, a highly seasoned mixture of rice, meat and nuts and she occasionally varied on the breast by using a neck or a shoulder. Both neck and shoulder have more meat on them but the breast (a large, triangular piece of flat meat that lines the ribs) is delicious even if a little too fatty. Anyhow, there are two ways of stuffing it: one is by folding it in half over the stuffing and the other is by creating a pocket between the skin and the rib meat and filling it with the stuffing. In both cases you sew the edges to encase the stuffing.

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