Lamb Breast Cut Off

Breast supplied to the cut-off specification. We supply it within our Breasts range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include slow-cooked and pressed dishes, rolled joints, and grilled riblet service.

What it is

Breast prepared to the cut-off specification used in the trade. If you are not sure which breast preparation suits your dish, tell us how you intend to cook it and we will advise before the order is cut.

How it is prepared

Cut to your specification. Alternative breast preparations available — whole, boneless, short and chops.

Cut specification

Typical trade use

Slow-cooked and pressed dishes, rolled joints, and grilled riblet service. As with all breast cuts: long, slow cooking to render the fat, then a hard finish for texture.

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 Short. 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 Cut Off supplied?

Cut to your specification. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Breast Cut Off for?

Slow-cooked and pressed dishes, rolled joints, and grilled riblet service.

How does Lamb Breast Cut Off differ from Lamb Breast?

Within the Breasts range, the difference sits mainly in the preparation — portioned here against whole on the other.

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.