$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Lamb breast is structurally the lamb equivalent of pork belly — alternating fat and lean layers that reward slow roasting or braising.
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
| Country | Lamb Breast | Pork belly |
|---|---|---|
| 🇺🇸United States | Lamb Breast | Pork belly |
| 🇬🇧United Kingdom | Breast of Lamb | Pork belly |
| 🇫🇷France | Poitrine d'agneau | Poitrine de porc |
| 🇪🇸Spain | Pecho de cordero | Panceta |
| 🇦🇷Argentina | Pecho de cordero | Panceta |
| 🇲🇽Mexico | Pecho de cordero | Panceta de cerdo |
| 🇵🇹Portugal | Peito de borrego | Entremeada |
| 🇧🇷Brazil | Peito de cordeiro | Barriga de porco |
| 🇮🇹Italy | Petto d'agnello | Pancia di maiale |
| 🇩🇪Germany | Lammbrust | Schweinebauch |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
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