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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.

            1. Greek style (a bit of work, but worth it): Lay breast skin side down and remove ribs (including soft ribs) and as much fat as can easily be removed. Make a mix of bread crumbs, lemon juice, oregano, and a little cinnamon and spread it all over the inside of the breast. Roll up the breast along the long axis after laying a rotisserie skewer the long way in the middle. Tie the roll with butcher's twine and rotisserie grill until done. Remove skewer and cut into slices and serve. Better than kokoretzi!

              1. Slow cook in a low oven removing the fat every so often.

                Or remove the ribs and rub and grill them. Lovely things, lamb ribs. Then use the breast meat as a basis for sausage. Can you get fresh casings? You can also braise the meat and just plan on chilling over night so that you can remove the fat.

                1 Reply
                1. re: JudiAU

                  Once in Philly, I had a wonderful Italian lamb - breast probably - sausage with chunks of green pepper. Grilled marvelously...

                2. Thanks everyone. I've tried it most of the methods mentioned. I need to post a photo to show just how fatty these monsters are.
                  Funny. My grandmother used to use lamb fat to make the best pie crust I've ever eaten.

                  ps I'll be back on the Maine coast for the summer, in 2 weeks. I'll just let the idea stew.
                  pps Vote Tomalley; The Green Stuff Party! :)