Lamb Breast Short

Short-cut breast — a smaller, squarer piece. We supply it within our Breasts range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include portioned slow-cook dishes, smaller rolled joints and riblet service.

What it is

Breast supplied short cut, giving a smaller and more regular piece than the full breast. Useful where the full length is more than the dish needs or the tray will take.

How it is prepared

Bone-in or boned. Cut to your length on request.

Cut specification

Typical trade use

Portioned slow-cook dishes, smaller rolled joints and riblet service. Long, slow cooking to render and tenderise, then finished hard for colour.

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 Cut Off and Lamb Breast Chops. 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 Short supplied?

Bone-in or boned. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Breast Short for?

Portioned slow-cook dishes, smaller rolled joints and riblet service.

How does Lamb Breast Short differ from Lamb Breast Cut Off?

Within the Breasts range, the two sit close together in the range, cut to slightly different specifications.

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.