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Lamb Provençal is one of the ways of using breast of lamb. The breasts are left whole and boiled in water to make the meat tender and to thaw most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.