NFT: Breast of Lamb

but I love lamb. When I grill my boneless leg I marinate in plain yogurt with some garlic, chopped mint, salt and pepper. Simple and tasty and the yogurt tenderizes the meat.

Let me know what you do with it.

tastes great but fatty

Aldi’s is probably as good as any. Note that the lamb you bought is not USDA certified. Apparently, that is not a problem because almost every store sells lamb that is not USDA certified.

Lamb is expensive but those lollipop chops are good appetizers if you see them. Lamb tends to be an acquired taste. A lamb crown roast can be wonderful. Roasting is easy but use a meat thermometer. The key to lamb is don’t overcook it. I repeat, DON’T OVERCOOK it. Like with beef, you don’t have to be too concerned about bacteria or cysts. Not like pork or chicken. If you overcook it, it tastes like mutton (adult sheep).

One great thing about leftover lamb, it makes excellent sandwiches. Use mayo or butter.

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In comment 16014459 gidiefor said:

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Lamb is lean. The older the sheep gets, the more fat it has.

but this link was informative https://www.delightedcooking.com/what-is-lamb-breast.htm
The requisite long, slow cooking at low temps brought me back to the civet of wild boar I cooked for x-mas dinner, the majority of guests for whom canceled because of the grim conditions here of the Polar Vortex ~ 12/23.

I ordered from Fossil Farms, a good resource, its packing of the boar shoulders was impeccable to maintain frozen state. But, man, the butchering of the shoulders was painstaking, an hour or more for each, discarding silver skin, sinew, connective tissue. The civet is akin to a stew, with a burgundy wine marinade and cooking broth, it sounds not that far off the breast of lamb.

...Costco routinely has loin chops (like mini T-bones) for $6.99 a pound, and they are delicious.

And they have a lower fat content then say leg of lamb, so they have less of that "lamb" flavor some don't care for. I don't mind it, but my wife hates it.

Never got a lamb breast though... Is it the equivalent of a brisket?

In comment 16014488 ColHowPepper said:

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but this link was informative https://www.delightedcooking.com/what-is-lamb-breast.htm The requisite long, slow cooking at low temps brought me back to the civet of wild boar I cooked for x-mas dinner, the majority of guests for whom canceled because of the grim conditions here of the Polar Vortex ~ 12/23. I ordered from Fossil Farms, a good resource, its packing of the boar shoulders was impeccable to maintain frozen state. But, man, the butchering of the shoulders was painstaking, an hour or more for each, discarding silver skin, sinew, connective tissue. The civet is akin to a stew, with a burgundy wine marinade and cooking broth, it sounds not that far off the breast of lamb.

I've been to Fossil Farms, it's really great. And they have specials. I got a whole bone-in loin of wild boar to make a crown roast for Christmas one year. Pre-butchered, so no issue for me like you had.

They are in Boontown NJ for all you NYC-Metro BBI'ers.

front of the rib cage, bones in, rather than the back. Looks more like spareribs than baby backs or a rack of lamb- thinner. I've read that they're fatty, but I don't see a lot of fat through the packaging. Supposedly a bit tough. At $2.99 pp it was worth a shot, as I like most lamb cuts. I got 2 packages, the larger one definitely has 2 pieces in it. Right now I'm thinking of doing a braise with one, similar to short ribs, and a roast of one, with Middle East spice rub, at 300-325, foil covered, with a finish either at 425 or a cast iron sear. It would be nice if I could hear from someone who has actually made them, tho

In comment 16014558 sb from NYT Forum said:

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...I've been to Fossil Farms, it's really great. And they have specials. I got a whole bone-in loin of wild boar to make a crown roast for Christmas one year. Pre-butchered, so no issue for me like you had. They are in Boontown NJ for all you NYC-Metro BBI'ers.

sb, interesting, Boontown close by good friends. The boar shoulder I got was said to be Russian Razorback (like the Arkansans footballers?) from Canada. That was cool to know. Pre-butchered--nice!! Wonder if the loin is regularly available. The customer service on the phone is really good, prompt, responsive, very pleasant.

The footnote to my x-mas dinner stew/civet: I wound up bringing the civet in our slow cooker to the Christmas Evening dinner at family and friends, many of whom were to have come to our home the previous Friday. I think boar must bear wild and odious connotation, because some I ladled out on plates to various and sundry wouldn't touch it, not even taste and reject, not touch it. One kind soul whom I gave a healthy portion, retired to the kitchen to refresh, and I found his entire portion, in the garbage, buried under carefully laid paper napkins. Hilarious and humbling.

No accounting for taste. The civet was rich, savory, and deep, but the headline was a turn off. Had I only billed it as beef stew? Ha!

In comment 16014602 ColHowPepper said:

Quote:

In comment 16014558 sb from NYT Forum said: Quote: ...I've been to Fossil Farms, it's really great. And they have specials. I got a whole bone-in loin of wild boar to make a crown roast for Christmas one year. Pre-butchered, so no issue for me like you had. They are in Boontown NJ for all you NYC-Metro BBI'ers. sb, interesting, Boontown close by good friends. The boar shoulder I got was said to be Russian Razorback (like the Arkansans footballers?) from Canada. That was cool to know. Pre-butchered--nice!! Wonder if the loin is regularly available. The customer service on the phone is really good, prompt, responsive, very pleasant. The footnote to my x-mas dinner stew/civet: I wound up bringing the civet in our slow cooker to the Christmas Evening dinner at family and friends, many of whom were to have come to our home the previous Friday. I think boar must bear wild and odious connotation, because some I ladled out on plates to various and sundry wouldn't touch it, not even taste and reject, not touch it. One kind soul whom I gave a healthy portion, retired to the kitchen to refresh, and I found his entire portion, in the garbage, buried under carefully laid paper napkins. Hilarious and humbling. No accounting for taste. The civet was rich, savory, and deep, but the headline was a turn off. Had I only billed it as beef stew? Ha!

Funny story, and so true

In comment 16014558 sb from NYT Forum said:

Quote:

In comment 16014488 ColHowPepper said: Quote: but this link was informative https://www.delightedcooking.com/what-is-lamb-breast.htm The requisite long, slow cooking at low temps brought me back to the civet of wild boar I cooked for x-mas dinner, the majority of guests for whom canceled because of the grim conditions here of the Polar Vortex ~ 12/23. I ordered from Fossil Farms, a good resource, its packing of the boar shoulders was impeccable to maintain frozen state. But, man, the butchering of the shoulders was painstaking, an hour or more for each, discarding silver skin, sinew, connective tissue. The civet is akin to a stew, with a burgundy wine marinade and cooking broth, it sounds not that far off the breast of lamb. I've been to Fossil Farms, it's really great. And they have specials. I got a whole bone-in loin of wild boar to make a crown roast for Christmas one year. Pre-butchered, so no issue for me like you had. They are in Boontown NJ for all you NYC-Metro BBI'ers.

check out Roaming Acres Farm in Lafayette, NJ if you can. My wife's cousins own it. pigs, bison, chickens, ostrich and more


Roaming Acres - ( New Window )

send address

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Throw it on the smoker. Lamb breast, and lamb shoulder (square cut) are absolutely wonderful. It will be really fatty, and to be honest, you really can't too much, as it is extremely rich. The Lamb Breast doesn't take as long as the shoulder, so as soon as it's tender, you can cut it into pieces (maybe 3 hours?) The shoulder usually takes just a little less than a pork butt, and is great served pulled like pork.
I know Kentucky Black BBQ Sauce is usually for mutton, but smoked lamb is great with those flavors. Not sure where I got this recipe, but I like it:

Black BBQ Sauce
2 cups water
1/2 cup Lea & Perrins Worcestershire
1/2 cup distilled vinegar
1/2 teaspoon white pepper
7 tablespoons brown sugar
1/4 teaspoon allspice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/4 teaspoons table salt
1 1/4 teaspoons lemon juice
Combine all the ingredients, and bring to a simmer for 5 minutes.
Use as a mop, or a finishing sauce.

In comment 16014552 sb from NYT Forum said:

Quote:

...Costco routinely has loin chops (like mini T-bones) for $6.99 a pound, and they are delicious. And they have a lower fat content then say leg of lamb, so they have less of that "lamb" flavor some don't care for. I don't mind it, but my wife hates it. Never got a lamb breast though... Is it the equivalent of a brisket?

+1. Sam's Club carries them as well

In comment 16014782 smshmth8690 said:

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Throw it on the smoker. Lamb breast, and lamb shoulder (square cut) are absolutely wonderful. It will be really fatty, and to be honest, you really can't too much, as it is extremely rich. The Lamb Breast doesn't take as long as the shoulder, so as soon as it's tender, you can cut it into pieces (maybe 3 hours?) The shoulder usually takes just a little less than a pork butt, and is great served pulled like pork. I know Kentucky Black BBQ Sauce is usually for mutton, but smoked lamb is great with those flavors. Not sure where I got this recipe, but I like it: Black BBQ Sauce 2 cups water 1/2 cup Lea & Perrins Worcestershire 1/2 cup distilled vinegar 1/2 teaspoon white pepper 7 tablespoons brown sugar 1/4 teaspoon allspice 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 1/4 teaspoons table salt 1 1/4 teaspoons lemon juice Combine all the ingredients, and bring to a simmer for 5 minutes. Use as a mop, or a finishing sauce.

Thanks, Drew. Will definitely use that. Smoke at 225?

Haven’t gotten the breast before. But I have done the French rack. Better at Costco IMO abut still decent. I just made some baby backs a couple weeks ago that were lights fucking out

In comment 16015298 mattlawson said:

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Haven’t gotten the breast before. But I have done the French rack. Better at Costco IMO abut still decent. I just made some baby backs a couple weeks ago that were lights fucking out

ALDI is about a 20 minute drive, so I don't go there unless they have a good meat deal. They will sell rack of lamb for $9.99 every 6 weeks or so. I never see it at Costco for under $17. They just opened a new Costco today, tho, right across the street from ALDI, so maybe I'll stop in there a little more often, combining the two.

Didn’t know what I was doing really but was disappointed
Stuffed with rosemary garlic thyme
Roasted

Taste ok
Fatty not alot of meat
If I were doing now ID stuff similarly prob add prosciutto to above
Brown then cook at 325 in Le. Creuset and then drain fat
Reduce with wine for pan juices

Can vouch it’s great
Cut out the knob of fat in center as it has an off flavor
Stuff w garlic crushed rosemary olive oil
Drew’s sauce I’ve seen in meatheads cookbook from moonlite inn in Kentucky
Make yearlybas Christmas gift for some work mates
Lamb smoked seriously undervalued

In comment 16015447 Tom in Kzoo said:

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Can vouch it’s great Cut out the knob of fat in center as it has an off flavor Stuff w garlic crushed rosemary olive oil Drew’s sauce I’ve seen in meatheads cookbook from moonlite inn in Kentucky Make yearlybas Christmas gift for some work mates Lamb smoked seriously undervalued

Thanks, Tom

In comment 16015447 Tom in Kzoo said:

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Can vouch it’s great Cut out the knob of fat in center as it has an off flavor Stuff w garlic crushed rosemary olive oil Drew’s sauce I’ve seen in meatheads cookbook from moonlite inn in Kentucky Make yearlybas Christmas gift for some work mates Lamb smoked seriously undervalued

That could have been where the recipe was from, but I saw it online. I will have to check out that book. The knob of fat has a gland in it, I'm pretty sure that is what causes the off/gamey flavor.
Bill, yes I smoke the lamb at 225.
Looking forward to hearing how you prepare it.

In comment 16015947 smshmth8690 said:

Quote:

In comment 16015447 Tom in Kzoo said: Quote: Can vouch it’s great Cut out the knob of fat in center as it has an off flavor Stuff w garlic crushed rosemary olive oil Drew’s sauce I’ve seen in meatheads cookbook from moonlite inn in Kentucky Make yearlybas Christmas gift for some work mates Lamb smoked seriously undervalued Bill, yes I smoke the lamb at 225. Looking forward to hearing how you prepare it.

I moved it into my calendar for next Saturday. I'll let you know

yummy