The breast of lamb is the often overlooked cut of free range-lamb, as it looks rather unpromising, and not as meaty as other cuts. However this old- fashioned cut has absolutely incredible flavour, in common with other hardworking joints.
It is effectively a sheet of about 6 or 7 riblets, with a slim layer of meat and a layer of delicious juicy fat over the top. The grass-fed lamb breast is definitely one to stuff & embellish with a broad range of other exciting ingredients.The breast can be boned out, layered up around some stuffing or herbs, and tied into a joint for long slow cooking.
The breast can also be cut into individual riblets for marinating with mediterranean, middle eastern or indian spices. Cooked slowly in the oven or on the barbeque, so that the fat renders and crisps, you will be rewarded with the most staggeringly delicious, mouth watering treat. Let your local butcher know if we can help with preparation or cooking ideas for this underrated piece of lamb.
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