Also called
🇬🇧Breast of Lamb🇲🇽🇦🇷🇪🇸Pecho de cordero🇫🇷Poitrine d'agneau🇵🇹Peito de borrego🇧🇷Peito de cordeiro🇮🇹Petto d'agnello🇩🇪Lammbrust
The breast is the belly of the lamb, situated beneath the rack and loin. It consists of alternating layers of fat and lean meat, similar in structure to pork belly. When braised or slow-roasted, the fat renders and the meat becomes rich and unctuous. It can be boned, stuffed, rolled, and roasted, or used for riblets (breast ribs). An economical cut that is underused outside the UK but delivers outstanding flavour when cooked low and slow.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lamb Breastprimary | |
| 🇬🇧United Kingdom | Breast of Lamb | Rolled and stuffed breast of lamb is a classic British preparation; also sold as riblets. |
| 🇲🇽Mexico | Pecho de cordero | |
| 🇦🇷Argentina | Pecho de cordero | |
| 🇫🇷France | Poitrine d'agneau | Used in cassoulet and braised preparations; less commonly sold as a standalone retail cut. |
| 🇪🇸Spain | Pecho de cordero | |
| 🇵🇹Portugal | Peito de borrego | |
| 🇧🇷Brazil | Peito de cordeiro | |
| 🇮🇹Italy | Petto d'agnello | |
| 🇩🇪Germany | Lammbrust |
Free Lamb Breast reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
Shop
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.