Lamb Breast

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.