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Bone-in goat breast

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Any ideas? I'm out of my league here. High roast or low and slow roast?

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  1. For breast which has a bit of fat and connective tissue I'd go low and slow

    1. The best way I have had it roasted is on a spit over medium temp hardwood coals so that is probably closer to what you are thinking of as a low/slow roast. You could also do something similar if you have a rotisserie feature in your oven.

      It is also quite good braised.

      I look forward to hearing the details when you are done.

      1. James Beard has a recipe for barbecued lamb breast that would most likely work just fine. It's a two-stage process, first putting it into a kettle of water with an onion, bay leaf and salt, bringing to a boil, then simmering for about half an hour, "or until almost tender." Put it on a platter and cover with another one or several layers of foil, and weight it down and let it cool. Then uncover it and slip out all the bones you can. Then you brush the meat with mustard, then ketchup, roll in fine crumbs, and broil slowly in an oven or on a grill to brown one side and then the other. When I did lamb breast this way I used mustard only, and it was pretty damn good. I also cut the meat into wide strips early on, as my pot wasn't big enough to accommodate the ribs in a single layer, and then I cut those into individual portions before coating and grilling.

        6 Replies
          1. re: Will Owen

            I also have done lamb breast this way, and while it was tasty I decided it was an incredible amount of work to go through for what ended up being a smallish appetizer.
            That said lamb breast is super flavorful and super cheap, and these days I tend to braise it for making lamb broth/stock for Irish stew and such - it's wonderful for that, since it's basically mostly bones, fat, and connective tissue.

            1. re: ratgirlagogo

              I noticed that, it seems to not have much actual edible meat on it.

              1. re: fldhkybnva

                My recollection is that we had no trouble consuming everything that wasn't bone. The simmering takes away much of the fat and softens the connective tissue, which the mustard and grilling render quite palatable. For us, anyway – please note the "Favorite meal" on my profile!

                In addition, I'd gotten a whole side of lamb breast, and for the two of us it certainly was NOT a "smallish appetizer." I remember leftovers …

                1. re: Will Owen

                  Yes, I was not working from a whole side of lamb breast. It was about a two pound piece. Like I said, it was tasty, but too much work.
                  For me it would fall into the category of foods discussed in this current thread:
                  http://chowhound.chow.com/topics/979970

                  1. re: ratgirlagogo

                    The cut I have is the breast with belly attached