Morrie's have started selling a number of what they call old fashioned cuts of meat. There are pigs trotters (which I have never understood - there's nothing to eat on them! I only use them to make jelly for pork pies), beef thick skirt, shin of beef with the bone in and now pigs cheeks.

Not had them before so for £1.08 I bagged four small cheeks. Braised them for a long time with just shallots and a bit of a pork stock cube, finished with mushrooms and dried porchini and served with potato dauphinoise to make a very satisfying dish. And that was only two cheeks - the leftovers will meet pasta later in the week.

I've not seen front lamb shanks on sale, yes why would you. I always think that about lamb breast - great idea but not had any sucess except in stock, and then dismantling it for meat bits to go in the soup was a bit like trying to prise the soft dressing off the inside of an elastoplast. Whenever I've tried doing pork belly like stuff to it it's always ended up dry. There was a recipe in this month's Good food mag

http://www.bbcgoodfood.com/recipes/335609/mustardcrusted-breast-of-lamb

which I don't trust at all, because it even looks dry in the photo.