Lamb Cuts

Lamb Breast & Belly

Lamb breast and belly is derived from the underside of the chest and accounts for around 12% of the lamb carcase.

Often ground for mince, lamb breast and belly is the brisket equivalent on a beef carcase and is actually a wonderfully versatile and economic cut. Consisting of layers of full flavoured meat and rich lamb fat, it is what is left on the carcase after the preparation of the major primals.