We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Lamb Breast?

By Jennifer Leigh
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Lamb breast is a cut of lamb from the underbelly of the animal that includes ribs and a part of the breast plate. This portion of lamb is relatively inexpensive because it is considered by some to be a fattier cut than traditional lamb roasts or ribs. When cooked properly, a lamb breast loses some of its fat content but retains most of the meat, though this cut is known for having less meat than others. It can add rich flavoring to braised soups or stews and can also be grilled, roasted, or ground. Some people use the lamb breast to make lamb bacon.

The lamb breast is located underneath the neck and shoulder of the animal but above the shank of the lamb's front leg. This area gets less exercise than the shoulder or the shank, which lends to it having a higher fat content than these other cuts. There is cartilage and bone in this area of the animal from the front of the ribs and the breast plate, but there is also some meat. Certain people enjoy eating fatty cuts of meat because it creates flavor and juiciness, but others enjoy leaner and meatier portions of the animal.

One of the main draws of purchasing lamb breast is its price, as it is usually much less expensive than other cuts of lamb. This is because of its higher fat content and the difficulty that some people have preparing and cooking it. Various cultures throughout history have eaten lamb breast because it works well in many dishes, such as soups and stews, where much of the fat is dissolved through a long cooking time. There are many lamb breast recipes in Middle Eastern, Indian, and Australian cuisines.

Preparing and cooking lamb breast is not overly difficult if enough attention is spent on the process. This cut of meat needs to have the fat trimmed off of it before it is marinated and either grilled or roasted in the oven. It can also be placed in liquid and stewed for a long period of time to melt the fat and connective tissues, leaving meat and bones in the dish. The most important part of cooking lamb breast, no matter what style, is the long cooking time with a relatively low heat. Whether on the grill, in a pot, or in the oven, this method ensures that the meat will be tender.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.