Meat
Breast
Mutton breast on quadrupeds is the ventral plate—layered meat and fat for slow cooking, rolling or mince rather than fast steaks. It carries stronger mature sheep flavour with deep fat and spice affinity. Braise, pot-roast or cure depending on thickness. Long heat softens connective tissue. Season generously with cumin, coriander, chilli, root vegetables, mint and cloves.
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Characteristics
Preparations
Traits
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 5.82 g
- Saturated Fat 2.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.61 g
- Polyunsaturated Fat 0.51 g
- Cholesterol 66.4 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.8 g
- Water 60.9 g
- Energy 148 kcal
- Water 60.9 g
- Protein 23.8 g
- Fat 5.82 g
- Saturated Fat 2.7 g
- Monounsaturated Fat 2.61 g
- Polyunsaturated Fat 0.51 g
- Omega-3 0.05 g
- Trans Fat 0.2 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.63 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 420 mg
- Major Minerals 418 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.63 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints; breast of mutton took a named place in that kitchen trade.
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints. Cooks treated breast of mutton as a cut with its own timing and sides.
As mutton cookery specialised, breast was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.