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Lamb breast; how to cook it?

I've moved back to rural New Mexico where there is a large Native American population, pueblo and Navajos. One of the items, beside sheep heads, found in the local supermarkets is lamb breast; consisting of the breast and a lot of ribs. It is very, very fatty. I have bought it several times and have tried baking and putting it on my smoker. The lamb fat content is overwhelming. I've even tried boiling it before baking. Any cooking ideas except feeding it to my dog? Thanking you in advance.

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    1. I've used lamb breast in the past as braised dishes, similar to how I would use shanks. I did not enjoy it as much when baked or stuffed. If you want to use the oven, I suggest you use a similar recipe for veal breasts.

      1. Thanks to both of you. I know the Navajos stew it, but now w/ the JO recipe, I know how to better get get out the copious amount of fat in the breast. It is a very cheap cut of meat here too.

        1. Wow lambs breast and head!!!!! As a child Living in Brooklyn N.Y.from a Sicilian family in a neighborhood mostly composed of the same we ate both the breast and the head (capozelli) often .Roasted plenty of oregano and garlic.

          1 Reply
          1. re: scunge

            The head I'm ok with, I guess I'll just have to skim the breast fat. It's interesting hearing Acoma (or Kersean) An Navajo in the supermarket. Make me feel like I should ha a green card.

          2. Here's what I do when I encounter cheap lamb (breast or neck) - make Sharuf's Lamb What Am.

            Cut meat into manageable stewing-size pieces. Remove any of the easy-to-get-to fat and bones. Dump the meat into a slow-cooker. Then add the following: a cut-up big bunch of chard or two bunches of spinach. Some onion. Some eggplant, if you have it. An 8oz can of tomato sauce or some V8 juice. Cumin, bay leaf, and S&P. Turn it on and let 'er go. Toward the end, add garlic to complete the Near East flavor and aroma. Serve with crusty bread or pita. Millet or couscous is good also.