Protein Food
Lamb Breast
About This Entry
Lamb breast is a thin, fatty cut from the underside — rolled, stuffed, and slow-cooked in British and Mediterranean cooking. Rich fat pairs with acidic whites, off-dry Riesling, and soft tannin reds.
Beginner Guide
Breast has layers of meat and fat. Slow roast or braise to render fat; crisp skin if oven-finished.
FAQ
- What is Lamb Breast?
- Breast has layers of meat and fat.
- How should Lamb Breast be cooked for best results?
- Match cooking method to cut — quick heat for tender muscles, slow moist heat for collagen-rich cuts. Rest roasts before slicing.
At a Glance
Group
Lamb
Classification
Animal Protein Foods
Scientific name
Ovis aries
Scientific Classification
- Display name
- Lamb Breast
- Classification
- Animal Protein Foods
- Group
- Lamb
- Scientific name
- Ovis aries
Taxonomy
- Cut type
- roast
- Anatomical cut
- breast
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- braise, roast, slow cook
- Recommended doneness
- well done