The breast and shanks are lamb’s humble, hard-working cuts — fatty, collagen-rich, and inexpensive, but capable of the deepest flavor when cooked low and slow. This is where budget meets big reward.
Lamb shanks in particular have become a restaurant favorite for their fall-off-the-bone richness.
Where Do the Breast & Shank Come From?
The breast is the belly and lower ribs of the lamb; the shanks are the lower portions of the fore- and hind legs. All are worked, fatty, and full of connective tissue.
Popular Cuts
- Lamb Shanks: Fore and hind shanks — braising superstars.
- Breast / Denver Ribs: Fatty, spare-rib-like cuts for slow roasting or barbecue.
- Riblets & Ground: Trimmed for grilling or grinding.
How to Cook Breast & Shank
- Braising: The classic route for shanks — hours in liquid until tender.
- Slow roasting: Render the breast’s fat for crisp, rich results.
- Barbecue: Denver ribs low and slow.
Grass-Fed & Pasture-Raised Lamb
These cuts are the best value on a whole or half lamb — and buying direct means you actually get them instead of leaving them at the shop. Find local lamb in our directory.
Are Lamb Breast & Shank Right for You?
If you love slow braises and big flavor on a budget, these are the most underrated cuts on the lamb — the reward for buying the whole animal.
Explore the Cuts
Frequently Asked Questions
What are lamb shanks good for?
Lamb shanks are ideal for braising — hours in liquid turn their collagen-rich meat fall-off-the-bone tender and richly flavored.
How long do lamb shanks take to cook?
Braise lamb shanks about 2–3 hours at 300–325°F until the meat pulls easily from the bone.
Is lamb breast a good cut?
Yes, for slow cooking. Lamb breast (Denver ribs) is fatty and inexpensive, becoming rich and tender when slow-roasted or barbecued.