Split lamb breast plate is a tasty and affordable cut of meat from the lamb’s belly. It’s tender, with layers of fat that cook down to make it good crispy outside and juicy inside. Slow-roasting brings out its amazing flavor which makes it perfect for family meals or trying something new.
I love this recipe because it’s so hard to mess up. You don’t need to be very professional for it you just need a little patience while it roasts. It makes your whole house smell amazing and works for a normal Tuesday night or a big Sunday dinner.
I’ll show you exactly how to prep and cook it so it comes out juicy every time. Let’s get cooking.
Why People Love This Split Lamb Breast Plate
People love this cut because it’s packed with flavor. The fat melts as it cooks which makes the meat super tender. You get a perfect mix of juicy meat and crispy edges that you just can’t get with leaner cuts.
It’s also very cheap, but it tastes like a fancy meal. Best of all, it’s easy to make just season it, pop it in the oven, and allow it to cook.
It’s also great because you can flavor it however you like use a smoky BBQ rub or just some garlic and herbs. It’s big enough to feed a whole family, and if you’re into experimenting it tastes awesome whether you use a smoker or a regular oven.
You can even save the bones to make a rich soup later, so nothing is going to waste in this. Basically, it’s a simple way to make a restaurant-quality meal using basic ingredients you already have in your kitchen.
If you want something sweet with it, try our Tong Sui Coconut Pudding
Ingredients Needed
For this lamb breast recipe, use fresh lamb and spices to bring out its flavor. This serves 4-6 people. Here’s what you need:
- 3-4 lbs lamb breast (bone-in, trimmed of extra fat)
- 2 tbsp olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced (for brightness)
- 1/4 cup chicken or lamb broth (optional, for basting)
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
This spice mix makes the meat tender and full of flavor. The olive oil helps the spices stick, and the lemon adds a fresh taste. If you like it spicy, add a little chili. Keep the lamb in the fridge, but let it sit out a bit before you cook it so it cooks evenly.
Tools and Equipment
Preparing this dish requires basic kitchen gear, nothing too specialized. Here’s what you’ll use:
- Large roasting pan or baking sheet (with sides to catch drippings)
- Aluminum foil (for covering during cooking)
- Mixing bowl (for the spice rub)
- Sharp knife (for scoring the fat)
- Meat thermometer (to check doneness)
- Basting brush (optional, for applying liquids)
- Oven mitts (for safe handling)
These tools make cooking safe and easy. If you have a wire rack, use it to help the meat cook evenly. Line the pan with foil first to make clean-up faster.
Step-by-Step Instructions
This split lamb breast plate recipe relies on slow roasting to break down the connective tissues, so take your time with each stage for optimal tenderness.
Prepare the Rub
Mix the olive oil, garlic, herbs, and spices in a bowl to make a paste. Pat the lamb dry with a paper towel. Rub the mix all over the meat, especially on the fat, to add great flavor.
Score the Fat
With a sharp knife, make light cuts across the fat on the lamb. Make them about an inch apart, going in two directions to make a diamond pattern. Only cut the fat, not the meat. This helps the fat melt and makes the top crispy while the meat stays juicy.
Preheat and Roast
Set your oven to 325°F (165°C). Put the lamb in a pan with the fat facing up. Bake it uncovered for 30 minutes to brown the outside. Add the broth, cover the pan with foil, and bake for another 2 to 2.5 hours. It’s done when the meat is soft enough to pull apart with a fork.
Rest and Crisp
Take the lamb out of the oven. Keep it covered with foil and let it sit for 15 to 20 minutes. This keeps it juicy. If you want it extra crunchy, put it back in under the broiler for 3 to 5 minutes. Watch it carefully so it doesn’t burn!
Slice and Serve
Move the lamb to a board. Cut between the bones or pull the meat apart with forks. It should be very soft. Serve warm and pour the juices from the pan over the top for extra flavor.
Nutritional Information
Lamb breast is full of protein and healthy fats, but it is a richer cut of meat. Here is the nutritional info for one serving:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 450 | 23% |
| Total Fat | 35g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 120mg | 40% |
| Sodium | 600mg | 26% |
| Total Carbohydrates | 2g | 1% |
| Dietary Fiber | 0g | 0% |
| Sugars | 1g | – |
| Protein | 30g | 60% |
| Vitamin B12 | 3mcg | 125% |
| Iron | 3mg | 17% |
| Zinc | 5mg | 45% |
Tips for the Perfect Split Lamb Breast Plate
- Pick a cut with plenty of fat for the best flavor and tenderness.
- Marinate the lamb overnight in the fridge. Make sure it’s covered.
- Use a meat thermometer to check for doneness. Aim for 195-205°F.
- If it gets too fatty while cooking, spoon some of the extra fat off.
- For a smoky flavor, try using wood chips in your smoker.
- Freeze leftovers for quick meals like tacos or salads.
Serving Suggestions
- Serve with roasted veggies like carrots and potatoes. They’ll soak up all the yummy juices.
- For a lighter meal, serve the lamb over couscous or quinoa.
- A fresh salad with feta, olives, and tomatoes gives the dish a Mediterranean feel.
- A creamy yogurt sauce with garlic and herbs is a great way to balance the rich meat.
- Use warm pita bread to make tasty wraps with the tender lamb.
- If you’re serving a crowd, put the lamb on a big platter with lemon wedges and fresh parsley to make it look nice.
Conclusion
In conclusion, Split lamb breast is affordable, full of flavor, and incredibly tender, making it a great choice for any home cook. With simple steps and basic ingredients, you can make a meal that tastes like you spent hours in the kitchen.
FAQ
What is split lamb breast plate?
It’s a bone-in cut from the lamb’s belly, split for easier handling, known for its fatty layers and rich taste. Slow cooking tenderizes it, making it ideal for roasting or braising in various recipes.
Can I cook this on a grill instead of the oven?
Yes, use indirect heat on a grill at around 300F, following similar timing and covering for moisture. It adds a smoky flavor, but monitor closely to prevent flare-ups from the fat.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave with a splash of broth to keep it juicy.
Is this recipe gluten-free?
Absolutely, as long as your spices and broth are certified gluten-free. The core ingredients are naturally free of gluten, making it suitable for those with sensitivities.
What if my lamb breast is frozen?
Thaw it fully in the fridge overnight before seasoning. This ensures even cooking and better flavor absorption, avoiding tough spots from uneven defrosting.
Split Lamb Breast Plate Recipe
Ingredients
Equipment
Method
- Mix the olive oil, garlic, herbs, and spices in a bowl to make a paste. Pat the lamb dry with a paper towel. Rub the mix all over the meat, especially on the fat, to add great flavor.
- With a sharp knife, make light cuts across the fat on the lamb. Make them about an inch apart, going in two directions to make a diamond pattern. Only cut the fat, not the meat. This helps the fat melt and makes the top crispy while the meat stays juicy.
- Set your oven to 325°F (165°C). Put the lamb in a pan with the fat facing up. Bake it uncovered for 30 minutes to brown the outside. Add the broth, cover the pan with foil, and bake for another 2 to 2.5 hours. It’s done when the meat is soft enough to pull apart with a fork.
- Take the lamb out of the oven. Keep it covered with foil and let it sit for 15 to 20 minutes. This keeps it juicy. If you want it extra crunchy, put it back in under the broiler for 3 to 5 minutes. Watch it carefully so it doesn’t burn!
- Move the lamb to a board. Cut between the bones or pull the meat apart with forks. It should be very soft. Serve warm and pour the juices from the pan over the top for extra flavor.
Notes
I’m Hadiya, A housewife with a big love for cooking and everything related to food. For me, the kitchen has always been more than just a place to cook. It is not just a habit for me, it’s a part of who I am. My kitchen is my happy place, where I put love, care, and memories into every dish I make. I learned cooking from my family and through years of trying, failing, and improving with patience. Making food for my loved ones gives me peace and happiness.
