A bit fatty for our tastes, and really very little meat. Not a cut I'm inclined to buy again and I'll probably look for something a little meatier for the next iteration. BUT I'm posting this anyways as a way to get the lamb fat needed to make Lamb Fat Biscuits. Really, I'd almost make it again and toss the lamb just to have fat for the biscuits. (I know, I know... "Who am I and what I I done with me??"... I'm saying it too...)
3 1/2 lb lamb breast, slash fat layer on top so fat can render (maybe 6-8 cuts per slab slashed most of the way through the fat layer)
2 onions, sliced pole-to-pole, then 1/4" thick
1 can garbanzo beans, rinsed
1 T. smoked paprika
2 t. kosher salt
1.5 t. dried oregano
1 t. Korean chili flakes (or a little kick of your choice)
Heat oven to 250 F. Put onions and garbanzo beans in the bottom of a 9"x13" pan with a little water (maybe 1/4 c.). Lay lamb on top, fatty side up. Mix paprika, salt, oregano, and chilis and rub into top of lamb. Lay a sheet of foil loosely over the pan. Bake 3 hours. Remove foil and turn up the oven to 275 F. Keep baking until most of the liquid has evaporated and the top of the lamb looks roasty and delicious (another 45 minutes?).
The baking instructions are a bit vague... I was combining instructions from a couple of different recipes and changing my mind on the fly. The upshot is it takes a good long afternoon to bake this. You want low and slow to make the lamb as fall-apart as you can (and I didn't reach that point to my satisfaction).