Breast of lamb

Lamb breast is a cut of meat from the front lower part of the animal, specifically the thoracic area. This cut is known for its marbled fat content, which makes it especially juicy and flavorful when cooked, ideal for slow preparations and stews that allow the meat to tenderize and develop an intense flavor.

Lamb breast is very popular in various cuisines around the world, including Mediterranean, European, and Middle Eastern, where lamb is a traditional meat. Its origin is typical of regions where sheep farming is common, such as Spain, the United Kingdom, and various Latin American countries with European culinary influences.

In terms of properties, this cut is a good source of high-quality protein, iron, zinc, and B-complex vitamins, which are essential nutrients for the body. Due to its fat content, it is important to cook it properly to balance its flavor and texture.

In different Latin American countries, lamb breast may be known by other names such as lamb flank, lamb brisket (an adapted anglicism), or simply breast when the context is clear. Although it is not a very common cut in all regions, its use is growing thanks to the popularity of recipes that take advantage of its flavor and tenderness.