Lamb Breast
BreastsLamb · Breasts
Lamb Breast
Bone-in lamb breast — layered meat and fat over thin rib bones.
Cut specification
| Animal | Lamb |
|---|---|
| Storage | Chilled |
| Cut | Breast |
| Bone | Bone-in |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Bone-in lamb breast — layered meat and fat over thin rib bones. We supply it within our Breasts range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include slow-cooked, pressed and cut into squares to crisp to order; rolled and stuffed; or cut down into riblets for grilling.
What it is
The belly of the lamb: alternating layers of meat and fat running over the thin ends of the ribs. Well-marbled and, cooked properly, one of the best things on the carcass — the fat is the point, not a defect to be trimmed away.
How it is prepared
Whole and flat, boned, or boned and rolled. Riblets cut on request.
Cut specification
| Attribute | Detail |
|---|---|
| Animal | Lamb |
| Storage | Chilled |
| Cut | Breast |
| Bone | Bone-in |
| Preparation | Whole |
Typical trade use
Slow-cooked, pressed and cut into squares to crisp to order; rolled and stuffed; or cut down into riblets for grilling. Long and slow to render the fat and soften the meat, then pressed and finished hard for a crisp surface.
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 Boneless 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 supplied?
Whole and flat, boned, or boned and rolled. Confirm the exact specification when you place your order.
What do trade buyers use Lamb Breast for?
Slow-cooked, pressed and cut into squares to crisp to order; rolled and stuffed; or cut down into riblets for grilling.
How does Lamb Breast differ from Lamb Breast Boneless?
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.
