57 products
Breasts
Breast is a flatter, fattier cut than the leg or shoulder, typically boned and rolled or stuffed for slow roasting. This group covers the whole breast, a boned version, two shorter or trimmed formats, and a chop cut taken from the breast for grilling. Because it carries more fat and connective tissue than the leaner joints, breast responds well to a long, covered roast rather than a quick grill, and is ordered whole, boned, or trimmed depending on the dish.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Breast | Whole breast, bone-in — slow-roast, stuffed and rolled |
| Lamb Breast — Boneless | Boned breast — rolling and stuffing |
| Lamb Breast — Cut Off | Trimmed breast cut — braising portions |
| Lamb Breast — Short | Shortened breast cut — compact roasting or braising |
| Lamb Breast Chops | Riblet-style chops — grilling, BBQ |
Frequently asked questions
Is breast typically sold boned or bone-in?
Both — Lamb Breast is bone-in and Lamb Breast — Boneless is boned for rolling and stuffing; the specification is set by the customer at the point of ordering.
Are breast chops the same as best end chops?
No — Lamb Breast Chops is a riblet-style chop cut from the breast, while chops from the loin are listed separately in Best Ends.
Related categories
Breasts sit within Meat Fest's Lamb range, close in use to Middle Necks and Necks for slow-cooked dishes.