Lamb Breast Recipe: Delicious and Tender Meat for Any Occasion

If you’re looking for a flavorful and succulent cut of meat to impress your guests or elevate your dinner routine, look no further than lamb breast.

This underappreciated cut is packed with flavor and has a unique texture that is perfect for a variety of dishes.

In this article, we’ll explore the world of lamb breast and share some delicious and easy-to-make lamb breast recipes that are sure to delight your taste buds.


Lamb breast is a cut of meat that comes from the lower chest of the lamb.

It’s a relatively inexpensive cut that is often overlooked, but it’s full of flavor and is incredibly versatile.

Lamb breast is great for slow cooking, roasting, and grilling, and it can be used in a variety of dishes, from stews and curries to sandwiches and salads.

What Is Lamb Breast?

Lamb breast is a fatty cut of meat that comes from the lower chest of the lamb.

It’s a tough cut of meat that requires slow cooking to tenderize it, but when prepared correctly, it’s incredibly flavorful and succulent.

Lamb breast can be sold bone-in or boneless, and it’s often used in Middle Eastern and Mediterranean cuisine.

Choosing and Preparing Lamb Breast

When choosing lamb breast, look for meat that is bright pink and has a good amount of fat running through it.

The fat will help keep the meat moist and tender during cooking. If you’re buying bone-in lamb breast, make sure the bones are intact and not broken.

When preparing lamb breast, it’s important to remove any excess fat and to score the meat to help it cook evenly.

Lamb breast can be braised, roasted, or grilled, and it pairs well with a variety of herbs and spices.

Delicious Lamb Breast Recipes

1. Slow-Roasted Lamb Breast with Garlic and Rosemary


  • 1 lamb breast, bone-in
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • Salt and pepper
  • Olive oil


  1. Preheat the oven to 325°F.
  2. In a small bowl, mix together the garlic, rosemary, salt, pepper, and olive oil.
  3. Score the lamb breast and rub the garlic and rosemary mixture all over the meat.
  4. Place the lamb breast in a roasting pan and roast for 2-3 hours, until the meat is tender and the internal temperature reaches 145°F.
  5. Let the meat rest for 10 minutes before slicing and serving.

2. Grilled Lamb Breast with Mint Chimichurri


  • 1 lamb breast, boneless
  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Salt and pepper


  1. Preheat the grill to medium-high heat.
  2. In a food processor, combine the mint, parsley, garlic, red wine vinegar, olive oil, salt, and pepper.
  3. Pulse until the mixture is well combined but still slightly chunky.
  4. Season the lamb breast with salt and pepper and grill for 10-15 minutes on each side, until the internal temperature reaches 145°F.
  5. Let the meat rest for 10 minutes before slicing and serving with the mint chimichurri.

3. Lamb Breast Stew with Root Vegetables


  • 1 lamb breast, bone-in
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced

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