Lamb breast (French: poitrine d’agneau) is a cut from the underside of the lamb, below the shoulder and along the rib cage. It contains layers of meat, fat and connective tissue, and may include rib bones depending on the butchery specification. It is generally more economical than rack or loin and benefits from careful trimming and slow cooking.
Lamb breast may be sold bone-in, boneless, rolled, stuffed or cut into riblets. The breast section can include the rib bones and surrounding belly muscles; suppliers may use different names for individual portions. Confirm the bone status, trim and exact cut when ordering.
The cut is well suited to slow roasting, braising, stuffing and rolling. Long cooking helps soften connective tissue and render excess fat. For crisp portions, cook gently until tender, chill if required for clean portioning, then finish under high heat or on a grill to crisp the exterior.
Example: bone and roll lamb breast with herbs and forcemeat, braise until tender, press and chill, then portion and roast or pan-fry for service.
Denver ribs and lamb riblets may be fabricated from the breast or adjacent rib section, depending on supplier terminology. They are not necessarily identical cuts, so confirm the source and bone arrangement.
Chef’s tip: account for fat and bone loss when costing lamb breast. Use the bones and suitable trimmings for stock, and remove excess rendered fat from the finished braising liquid.
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