Scored lamb breast / spare-rib sheet shown.
Lamb
Breast
A flat, marbled cut for long, slow cooking.
Meat: Lamb
Best for: Slow braises, Rolled and stuffed breast, Mince, Stews, Stocks
Know your cut
Overview
Cut from beneath the ribcage, lamb breast has generous marbling. Slow cooking renders the fat and tenderises the meat.
In the kitchen
Best uses
Slow braisesRolled and stuffed breastMinceStewsStocks
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Lamb · Breast
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