Lamb breast (sometimes sold as Denver ribs) is a fatty, flavorful, budget cut that rewards slow roasting or barbecue. It’s the underrated reward of buying a whole or half lamb.
Where Lamb Breast Comes From
The belly and lower ribs of the lamb, below the loin.
How to Cook Lamb Breast
- Slow roasting: render the fat for crisp results
- Barbecue: Denver ribs low and slow
- Braising: until tender and rich
Lamb Breast is part of the lamb breast & shank primal. Find a farm raising pasture lamb near you.
How to Cook It
Best methods for this cut: Roasting, Braising. Browse all recipes & guides.
Frequently Asked Questions
What is lamb breast?
Lamb breast is the fatty, inexpensive belly-and-rib section, sometimes sold as Denver ribs — great slow-roasted or barbecued.
How do you cook lamb breast?
Slow-roast to render the fat for crisp results, or barbecue Denver ribs low and slow until tender.
Is lamb breast a good value?
Yes — it is one of the cheapest lamb cuts and, cooked slowly, delivers rich flavor for the price.