Meat
Breast
Lamb breast is the fatty, layered plate from the underside—inexpensive, collagen-rich, and superb when slow-roasted, braised, or stuffed and rolled. Raw it looks unruly; long heat turns fat soft and meat shreddable with a sticky crust if finished hot. Season boldly, cook low until tender, then crisp under high heat. Boneless rolled breast carves into pinwheels; bone-in suits rustic pots. Trim excess surface fat if overwhelming, but leave enough for basting. Excellent value for patient cooks.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.72 g
- Saturated Fat 2.59 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.63 g
- Polyunsaturated Fat 0.5 g
- Cholesterol 68.6 mg
- Sodium 60.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.6 g
- Water 61.2 g
- Energy 150 kcal
- Water 61.2 g
- Protein 24.6 g
- Fat 5.72 g
- Saturated Fat 2.59 g
- Monounsaturated Fat 2.63 g
- Polyunsaturated Fat 0.5 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.31 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 378 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 68.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.31 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Victorian thrift cookery stuffed and braised lamb breast as a working-family joint.
Jewish and Middle Eastern kitchens valued breast for slow oven dishes and stews.
Modern bistros rehabilitated lamb breast as a chef’s thrift showpiece.