Dry-Rubbed, Slow Roasted Lamb Breast or Brisket

Wondering what you could make with a lamb or goat breast? After listening to your requests we started cutting whole lamb and goat breast, leaving them intact in one large piece. This slow roasted lamb breast recipe gives tender and flavorful meat every time-try it the next time you order one!
Slow-roasted dry-rubbed lamb or goat breast recipe
Slow roasting is the perfect way to cook lamb breast.

A lamb or goat breast is the same as the brisket on a cow, or pig brisket, just smaller. Just like other briskets lamb brisket needs low and slow cooking to be tender, but they’ll cook in a fraction of the time as other briskets and will only take a few hours to make.

Grass fed lamb or goat breast
Breast of lamb. At first glance they look quite fatty, and they are, but most of that will be removed during the cooking process.

How to Make Slow Roasted Lamb Brisket

Breast is just the name applied to the cut, but, just like brisket, it will benefit from all your favorite barbecue and smoking techniques if you’re familiar with cooking other meats like that, although it will cook much quicker than a beef brisket as it’s thinner and smaller. A nice lamb rub and a slow roast in the oven (or in a smoker) is a fantastic way to cook this cut, and I can pretty much guarantee that people will be fighting over the leftovers. I worked on a simple dry-rub inspired by my favorite blackening seasoning here, but feel free to use any rub you like. I like my dry rub a little spicy.

To make it, first you season the brisket with salt, then apply a dry-rub seasoning and allow it to rest in the refrigerator overnight. The next day you roast the brisket slowly in the oven until very tender.

It’s easy to make: just season the meat all over with salt, apply the rub, let it sit overnight for the flavors to develop, then cook it in the oven or in a smoker until the meat is tender and can be shredded with a fork. For the best texture and flavor, I let the breast rest and chill overnight or for at least a few hours before cutting into it, which will help it firm up and make it easier to cut into bite-sized pieces. If you cut into the meat while it’s warm, fresh out of the oven, it will still taste good, but it may fall apart. It takes a little time, but I think you’ll agree it’s well worth the small amount of effort it takes to prepare.

Chef’s Tip: Chill the Brisket Overnight for the Best Texture

Cutting chilled dry-rubbed lamb or goat breast

As for cooking the finished breast, this isn’t something that I generally serve in large pieces, although making it into a roulade as I did in another recipe here works well. I prefer to cut the meat into bite-sized pieces and toss it into mixes of vegetables, pasta, or other preparations where I might have different pieces of bite-sized ingredients in a dish, like a seasonal vegetable hash.

Cutting dry-rubbed lamb breast
If you cut the breast immediately when it comes out of the oven, it won’t hold it’s shape as well as if it was chilled.
Chef Alan Bergo
Chef Alan Bergo, The Forager Chef



This recipe is by James Beard Award-winning Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com. 

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

More Lamb Brisket Recipes

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How to Cook Lamb Breast / Brisket + Recipes

Slow-roasted dry-rubbed lamb or goat breast recipe
Print Recipe
5 from 1 vote

Dry-Rubbed, Slow Roasted Lamb Breast or Brisket

Delicious, tender lamb or goat breast with a mildly spicy dry rub. Chill it and cut into pieces before reheating for the best result.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Lunch, Main Course
Cuisine: American, Barbecue
Keyword: Dry Rub, Goat breast, Lamb breast
Servings: 4 servings
Calories: 23kcal


  • 1 medium roasting pan
  • 1 Aluminum foil or parchment paper


  • 1 2lb whole lamb or goat breast
  • 1 teaspoon kosher salt

Dry rub

  • Yield: about 1/3 cup
  • 2.5 tablespoons Smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel seed
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon cayenne pepper


Rub the breast

  • For the rub, mix all the ingredients together in a bowl. Remove the lamb breast from the package and unroll into a flat sheet. Season the lamb or goat breast all over with salt, then liberally apply 2 tablespoons of the rub. Allow the breast to rest, wrapped in clingfilm or in a covered container overnight, or for at least 8 hours.


  • To cook the lamb breast, preheat the oven to 325 F. Cover a baking pan with a piece of parchment, then cook the breast for 1 hour fat side down, turning it over at the 30 minute mark. Reduce the heat to 250 F and continue cooking, basting occasionally with it’s fat and juices for another 1-1.5 hours, or until the meat is tender and easy to cut. There's no need for a meat thermometer or taking the internal temperature.
  • Remove the pan from the oven and allow the breast to cool, then refrigerate to make it easy to cut. You can save the fat in the cooking dish for cooking potatoes, reheating the lamb breast itself, or starting the vegetables for a soup-it’s delicious.


  • To serve the breast, cut it into bite-sized pieces and brown in a pan. It’s rich, melt-in-your mouth deliciousness, and is great tossed into a pan of simply cooked vegetables as a hash for any meal of the day.
  • Store leftovers in the fridge.

Serving suggestion: Simple Vegetable Hash

  • To make a simple vegetable hash, cut a mix of vegetables into bite-sized pieces, and saute them quickly over high heat, a couple minutes before the vegetables are tender, move them to the side of the pan and add the pieces of lamb breast, cooking them on high until they just start to brown.
  • Toss in a small handful of fresh chopped herbs you like, and serve. I like to put a “swoosh” of spicy mayo or another condiment in a bowl before I spoon in the lamb and vegetables.


Lamb ribs can be prepared the same way. 
Leftover lamb breast allowed to chill will be easier to cut into even pieces. 


Serving: 4oz | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 587mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1500IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg