Category:Lamb breast

Lamb Provencal is one of the ways of using breast of lamb. The breasts are left whole and boiled in water to make the meat tender and to thaw most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside. Lamb breast is part of the forequarter and contains ribs. It is oblong-shaped with layers of fat and lean, with fat usually covering one of the sides. Lamb breast is usually prepared by braising or roasting. Lamb breast are cut from the breast and contain ribs with meat and fat in layers. The cuts are long and narrow and are usually prepared by braising or by cooking in liquid. Breast of lamb is a strange joint which is pretty nearly inedible unless you have this recipe. It is the bit of the sheep they don't include in expensive lamb chops because there is hardly any meat on it. It is a thin strip about two feet long and six inches wide and includes a big wedge of fat at the top and the lower part of the ribs back to the stomach.