Lamb Breast Boneless
BreastsLamb · Breasts
Lamb Breast Boneless
Breast with the rib bones removed — flat sheet, ready to roll or press.
Cut specification
| Animal | Lamb |
|---|---|
| Storage | Chilled |
| Cut | Breast |
| Bone | Boneless |
| Preparation | Rolled |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Breast with the rib bones removed — flat sheet, ready to roll or press. We supply it within our Breasts range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include rolled and stuffed joints, pressed and portioned belly squares, and slow-cooked dishes where the fat is rendered out and used.
What it is
Breast taken off the bone and left as a flat sheet. Without the ribs it can be rolled, stuffed or pressed into an even block, which is what most kitchens actually want from this cut.
How it is prepared
Flat sheet, or rolled and netted with or without stuffing.
Cut specification
| Attribute | Detail |
|---|---|
| Animal | Lamb |
| Storage | Chilled |
| Cut | Breast |
| Bone | Boneless |
| Preparation | Rolled |
Typical trade use
Rolled and stuffed joints, pressed and portioned belly squares, and slow-cooked dishes where the fat is rendered out and used. Slow cooking first, then press under weight while still warm and chill before portioning. Finish hard on the plancha or in the fryer.
Ordering notes
Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.
Browse the full Breasts range or all Lamb cuts. Related cuts in the same range: Lamb Breast and Lamb Breast Cut Off. For slow-cooked, fat-rendering dishes we also supply Lamb Middle Neck. To confirm a specification or open a trade account, contact us.
Frequently asked questions
How is Lamb Breast Boneless supplied?
Flat sheet, or rolled and netted with or without stuffing. Confirm the exact specification when you place your order.
What do trade buyers use Lamb Breast Boneless for?
Rolled and stuffed joints, pressed and portioned belly squares, and slow-cooked dishes where the fat is rendered out and used.
How does Lamb Breast Boneless differ from Lamb Breast?
Within the Breasts range, the main difference is bone-in versus boneless.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
