Breast of Lamb is a very cheap cut, supremely tender and full of flavour, but inclined to be fatty. You can have it boned for stuffing and ' rolling, but it is infinitely simpler to sandwich two small unboned breasts, fat side outwards, with a delicious stuffing, and tie them tightly together with string. Allow 275 - 350  g (10 - 12 oz_ (uncooked weight) meat on the bone or 150 - 175 g (5 - 6 oz) (uncooked weight) boned meat per person.