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Lamb Breast Plate

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    Lamb Breast Plate

    I found lamb breast plate at Aldi for $2.99/lb. This seams incredibly cheap for lamb and I am not able to find much info on this cut of meat (at least from reputable bbq guys). Any insight would be appreciated.
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    #2
    Interesting find cherrybomb. I have never heard of this cut of meat, but after looking around, it seems like if cooked right you can have something similar to a rack of lamb. Good luck!

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      #3
      Found this on Reddit from someone who sounds like they know what they're talking about:

      "It is indeed very fatty. You can render a cup of fat off of half a lamb breast and still have plenty of fat to add richness to your stew.

      Lamb breast is essentially the same cut as pork spare ribs. You can cook them like ribs in a smoker or you can cut them up and make a stew out of them. There is a ton of connective tissue and bones, so it will make for a really nice base for your stew."

      https://www.reddit.com/r/Cooking/com..._breast_plate/

      Spruce Eats says it's one of the few part of a lamb that needs to be cooked low and slow:

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      • das85
        das85 commented
        Editing a comment
        Agree, I would smoke this to pulling temp (and be prepared to crutch to get there)

      #4
      I was about to make the identical post, but actually thought to take a look first. I bought three of these at Aldis too, as I like pretty much everything lamb.

      I guess the first one I will cook just like a slab of ribs and then decide what to do with the 2 remaining.

      I just got my Sous Vide machine today (burgers are cooked and about to be seared) so perhaps I will go that route for the second batch.

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        #5
        Cook like brisket/beef ribs, just not near as long. Ribs and sternum.

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          #6
          So what was the verdict. Mine are still in the freezer!

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            #7
            I did not realize there were two racks per package. So I thawed all three. I am smoking 4 pieces now.

            Took about 3.5 Hrs @ 230 to get them up to 200 degrees (roughly, you know how it is trying to measure the temperature of ribs).

            Dried brined over night. Then brushed with a mixture of mayo & cider vinegar. Sprinkled with Dizzy Pig Raging River blend cut w/ onion powder and garlic powder (50 blend+ 25% onion and 25% garlic).​

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