Oven Roasted Lamb Breast Recipe

Baked lamb breast recipe in the oven with gravy and vegetables comes out tender and delicious. Deboned, seasoned, rolled and roasted for dinner, it’s a family favorite dish next to Lamb Shoulder Chops.

How to Cook a Breast of Lamb

Lamb breast is a cut of meat from the chest or breast area of a lamb. It is a fatty cut that is flavorful and relatively inexpensive known for its rich, meaty taste. Typically bought with bone-in that includes both meat and fat layers. Often contains rib bones (which we remove) and may have a thin layer of meat on top of a thicker layer of fat.

When cooked properly, breast of lamb can be both tender and succulent. It is often used to make dishes like stuffed lamb breast, where it is seasoned, rolled, and stuffed with a mixture of herbs, spices, and other ingredients. Considered an economical cut of meat, it’s a great option for those who love  Lamb Loin Chops meat but without the high cost.

Breast of Lamb Recipe

It’s important to render the fat properly to achieve a tender and flavorful result. Slow cooking methods, such as braising, can help achieve this. Seasoning with herbs, spices, and aromatics can enhance the flavor of the breast. If in a roasted dish, it can be scored and seasoned before roasting to help crisp up the fat.

Where to buy lamb breast – one may be available at butcher shops, specialty meat markets, or through local farmers and ranchers who raise them. If you don’t see anything at your grocery store, go ahead and ask at the meat counter. They may be able to order one if they normally don’t carry it for you.

How to remove bones from lamb breast

Ensure you have a clean and spacious work area with a cutting board. It’s a good idea to have a garbage bag or a bowl nearby for disposing of the bones and trimmings too. Lay on the cutting board with the bone side facing up. Fid the rib bones. They should be running parallel to the longer edge.

• Begin by making a shallow incision along the length of the breast, following the line of the rib bones. Gently lift the edge of the meat with your fingers as you make the cut to expose the bones.
• Using your knife, work carefully to separate the meat from the rib bones. Slice and gently pull to release the meat from the Lamb Ribs bones.
  • Keep the knife close to the bones to minimize waste and preserve as much meat as possible.
• Gradually work your way down the rib cage, taking care not to cut into the meat. You may need to use your fingers or the blade of the knife to help separate the meat from the bones.
  • Use the tip of the knife to carefully cut around any stubborn connective tissue or cartilage.
• Once you have separated the meat from the entire rib cage, you should be able to lift out the bones and discard them.
• If you plan to stuff or roll it, like in this case, use butcher’s twine to secure it in place. This helps maintain the desired shape during cooking.
• Your deboned lamb breast is now ready to be seasoned and prepared according to your chosen recipe. Popular preparations include stuffing, rolling, braising, or roasting.

If it’s challenging the first time. With patience, you’ll become more proficient at removing the bones while preserving the most meat possible.

Stuffed Lamb Breast

If you already know How Long to Cook Lamb Chops you know that timing is very important. You do NOT want to dry the protein out and a few minutes too long can do just that. Keep a close eye on it as all ovens vary slightly so set to minimum cook time and check.

• 1.5 lb lamb breast
• 1 carrot peeled and diced
• 1 onion sliced
• Minced garlic
• Fresh lemon
• Beef broth
• 2 tbsp olive oil
• Sprigs thyme
• Salt and pepper
• 1/2 tsp coriander or smoked paprika

I like to prep veggies on a sheet pan I can put in at the very end. This is How Long to Roast Zucchini so they can be served together.

What temp should lamb be cooked to?

When cooking this thicker cut, it is recommended to cook it to an internal temperature of at least 145°F to ensure safety. There are 3 “donenesses” to choose from but really removed from heat at 145 is ideal as it will rise another 5 or so as it rests.

1. 135-145°F (57-63°C) – Medium will have a pink center and is firmer than medium rare. It’s a good choice for those who prefer their lamb less rare. Lamb Chops in Air Fryer, leg of lamb and shoulder cuts are often cooked to medium.
2. 145-150°F (63-66°C) Is medium-well, lamb will have a slightly pink center with a hint of brown. The meat will be firmer and have less juice. This level of doneness is preferred by those who like their meat more cooked but still somewhat pink.
3. 150°F (66°C) and above would be considered well-done with no pinkness. Will be fully cooked throughout. This is the level of doneness for those who prefer their meat thoroughly cooked. However, be cautious not to overcook, as it can result in dryness.

Baked Lamb Breast

Preheat the oven to 320 F. Mix salt and spices, rub the rolled lamb breast on all sides with your mixture. (If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with a cooking string.)

• Add 1 tbsp olive oil or other frying oil to the hot skillet. Sauté onions and carrots for 5 minutes over medium heat, stirring occasionally.
• Then add the garlic and fry everything together for another 2 minutes.
• Add more olive oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.
• Transfer to a 9 x13″ baking dish, also add the fried vegetables and slices of lemon pieces. Pour in the beef broth and add the thyme.
• Cover the baking dish with foil and place in the oven for 1 hour, take out the lamb, remove the foil and spoon some of the broth over on top.
• Cover with foil again and continue roasting for 1 more hour for slow roasted lamb breast that is uber tender.
• Then remove the foil, cover the lamb with broth and bake without foil for 30-40 more minutes to make the crust darker. Use meat thermometer to check internal temp., should be 145 F before consuming.
• Remove, let it rest wrapped in foil for 15 minutes before slicing.

You can blend the broth with vegetables in a blender and serve the sliced lamb breast with this brown onion gravy. A delish dinner recipe and cheaper cut of lamb than others with the same wonderful flavors you love. Jump to recipe card below and let us know what you think!

How to Save Leftover Lamb

After enjoying, allow any leftover portions to cool down to room temperature within 2 hours of cooking. Leaving it out for too long can lead to bacterial growth. Divide leftovers into manageable portions, which can be used for future meals. If you have a large piece of meat, consider slicing or cutting it into smaller pieces.

Place in airtight containers, resealable plastic bags, or wrap them tightly in plastic wrap or aluminum foil. Ensure that there are no exposed areas to prevent moisture loss and freezer burn (if freezing). If you plan to consume within a day or two, store it in the refrigerator. Use it within this short timeframe for the best quality. Label the containers or packages with the date to keep track of freshness.

How to Freeze Lamb

Freeze leftover lamb within a day or two for longer storage. Frozen can typically be stored for up to 2-3 months without a significant loss in quality. Place the wrapped or packaged portions in an airtight freezer-safe bag or container. Label the container or bag with the date for easy reference.

How to Thaw Frozen Lamb

When you’re ready to enjoy this once again, it’s best to thaw it slowly in the refrigerator. This can take several hours or overnight, depending on the size and thickness of the pieces. Avoid thawing at room temperature or in warm water, as this can lead to uneven thawing and potential food safety concerns. Once thawed, use pieces within 1-2 days for the best quality.

How to Reheat Lamb

When reheating lamb breast do so gently to avoid overcooking, which can make it dry. Use low to medium heat and check frequently to prevent overcooking. Consider using the oven on low heat in a roasting pan with foil on top to trap the moisture, shortly in microwave, or on the stovetop, depending on your preference and the type of dish you plan to prepare.