A quick search on BBC Food returned just 5 recipes when I searched for 'lamb breast' - a stark contrast to compared to 489 'lamb chop' recipes. In my recent post, 'Sustainably sourced meat and nose-to-tail cooking - the beginning' - I reflect on my somewhat strong belief that it can be sustainable to eat meat, let’s just farm it properly, invest in learning about its provenance and traceability, and get back to consuming each and every part of an animal so nothing is wasted.
Every two weeks, I’m going to be posting a new recipe utilising a less popular cut of meat. Over time, my goal is to eat my way through all of the cuts of a lamb, cow and pig (bear with me though, most of the time I’m cooking for 1!).
Lamb breast (or belly) is one of the least expensive cuts of lamb. It's full of flavour and needs to be cooked slowly so that much of the fat can melt off and be discarded from the roasting tin.
Off the bone, it looks like a flap of skin made predominantly of fat, cut through with sparse slivers of pinkish flesh. By cooking it slowly, you are left with meltingly tender meat and a really crispy skin which has lots of flavour.
The recipe is based on one provided by the chaps at Dorking Butchery. The lamb was incredibly tender with a great spicy kick to it - I was pleasantly surprised and would definitely cook again, perhaps in a rolled lamb breast dish along the lines of this recipe..
Caribbean Lamb Breast with Grilled Pineapple Salsa (Serves 2-3)
For the lamb:
For the salsa:
Wonky Parsnips is an awareness-raising blog that aims to change the way we engage with food.
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