Lamb Breast
lamsflank · breast of lamb · poitrine d'agneau
Lamb Breast: what every chef needs to know
Chances are Lamb Breast is already in your kitchen — an inexpensive cut with a high proportion of connective tissue fat and rib/breastbone. The meat has a pronounced, full lamb flavour. Its structure makes lamb breast excellent for braising (150°C/3 hours), stuffing and rolling, or sous vide (65°C/24 hours) for maximum texture. After braising, the breast can be pressed under a weight and chilled, then sliced and pan-fried for a crisp result. This is a classic bistro technique. In Middle Eastern cuisine, lamb breast is widely used in braised preparations with spices and grains. HACCP: core temperature 70°C (158°F) per EU Regulation 852/2004.
Lamb Breast: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Lamb Breast: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Boned breast of lamb filled with herbs, bacon and petits pois, rolled and slowly roasted.
Stuffed and braised breast of lamb with garlic, olives and Provencal herbs in tomato sauce.
Rolled breast of lamb filled with bread stuffing, rosemary and mint, slowly roasted.
Lamb Breast: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
With aromatics, tomato and red wine; after braising, press under weight, cool and sear as slices
Debone and stuff with an herb mixture of garlic, parsley and pine nuts; roll and tie for even cooking
Vacuum-seal with rosemary and garlic; after cooking, press and cool, than slice and pan-fry until crispy
Lamb Breast: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lamb Breast: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Lamb breast is available year-round. The spring months April–June are the peak for milk-fed lamb, making it a popular seasonal dish at this time.
Lamb Breast: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lamb Breast: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Soft tannins and ripe red saute aromas of Grenache complement the rich, spiced lamb breast and the Provencal preparation method.
- Côtes du Rhône Villages
- Vacqueyras
- Lirac
Dry, aromatic Provence rosé pairs with lamb breast with Mediterranean herbs and provides a fresh counterpoint to the fatty meat.
- Côtes de Provence
- Bandol Rosé
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lamb Breast
How do I remove the ribs from lamb breast for stuffing?
Use a strong knife to cut along the ribs and free the breastbone. Work from the base towards the tip. It is labour-intensive but a butcher can do this too. After boning, flatten the meat for an even thickness before stuffing.
How long does braised lamb breast keep?
Fully braised and pressed, up to 3 days at 0–4°C (32–39°F). As slices vacuum-sealed, an ideal mise en place item. Pan-fry in butter or oil before service for a crisp crust.
Can lamb breast be cooked on the BBQ?
Yes — indirect grilling at 120°C (248°F) for 4–5 hours gives a smoky result. Use a dry rub with garlic, cumin and paprika. Core temperature minimum 70°C (158°F). The high fat content causes flare-ups, so indirect cooking is essential.
At what temperature should you store Lamb Breast?
Store Lamb Breast at 0-4°C (raw), -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lamb Breast professionally?
The primary professional technique for Lamb Breast is Braising at 150°C for 3 hours. Always verify core temperature with a calibrated probe thermometer.
Does Lamb Breast contain allergens?
Lamb Breast is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
