# I love me some lamb, tell me about Lamb Breast **URL:** \ **Category:** Cafe Society\ **Created:** [August 3, 2010, 6:04pm UTC](https://boards.straightdope.com/t/i-love-me-some-lamb-tell-me-about-lamb-breast/549033 "2010-08-03T18:04:44Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![mazinger\_z](https://avatars.discourse-cdn.com/v4/letter/m/5f9b8f/32.png) [@mazinger\_z](https://boards.straightdope.com/u/mazinger_z)\ **Post date:** [August 3, 2010, 6:04pm UTC](https://boards.straightdope.com/t/i-love-me-some-lamb-tell-me-about-lamb-breast/549033/1 "2010-08-03T18:04:44Z")
My lamb exposure thus far has been to rack of lamb and lamb loin chop (it’s the one that looks like a mini porterhouse), oh and shoulder chop (I believe). All are very tasty. Will I like lamb breast? I read that it’s mostly fat, but it’s way cheaper than rack of lamb (my favorite). How do I prepare it? Can I grill it like chops? ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [August 3, 2010, 8:20pm UTC](https://boards.straightdope.com/t/i-love-me-some-lamb-tell-me-about-lamb-breast/549033/2 "2010-08-03T20:20:54Z")
They grilled it on the Texas episode of Bizarre Foods. Andrew Zimmern raved about what an underrated cut it was. I would marinade it and grill it to 140, but I’ve never had one yet. ---
**Author:** ![Gary\_T](https://avatars.discourse-cdn.com/v4/letter/g/3ec8ea/32.png) [@Gary\_T](https://boards.straightdope.com/u/Gary_T)\ **Post date:** [August 3, 2010, 9:17pm UTC](https://boards.straightdope.com/t/i-love-me-some-lamb-tell-me-about-lamb-breast/549033/3 "2010-08-03T21:17:33Z")
I’ve had it at one of our Kansas City Barbecue restaurants. Yeah, it’s pretty fatty/greasy, but the lamb flavor really comes through, it’s as tender as a mother’s heart, and I really like it. I used to joke that it’s half bone and half fat, but the rest is wonderful. A spicy barbecue sauce helps balance the greasiness. Barbecue around here means cooking a l-o-n-g time at low heat (“low and slow”). I would venture that grilling like chops would not work well – I wouldn’t be surprised if that resulted in toughness and less flavor. Without doing any research on cooking it, I’m thinking I’d do it on my charcoal grill with indirect heat for hours, maybe all day or overnight. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [August 4, 2010, 12:12am UTC](https://boards.straightdope.com/t/i-love-me-some-lamb-tell-me-about-lamb-breast/549033/4 "2010-08-04T00:12:37Z")
^ That makes sense. If they were making it in Texas they probably did barbecue it. I didn’t know it was that fatty either, so indirect grilling makes a lot of sense.