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Lamb breast

So I found this 2 pack of lamb breast at the supermarket. Anyone tried these before? I figured they look like ribs, so why not. They were inexpensive too.

Any suggestions for seasoning them? Not sure what direction to go. I have just about the whole dizzy pig catalog in my spice rack. I was also thinking of going the garlic route on it. Probably do each one different, since I'm not too sure what will come out best.

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