Smoked Lamb Breast

Rich, smoky, tender and full of flavor, a smoked lamb breast or goat breast is one of the best ways to treat a cut that can be intimidating to work with. But, with a few tips, breast, also known as lamb brisket, might just become your new favorite cut. Read on and I’ll explain the secret to perfect, tender results every time.

Finished, smoked, sliced lamb breast next to a knife.
Finished, smoked, sliced lamb breast next to a knife.

Trimming the Fat

Lamb and goat breast tend to be fatty, so the most important part of the recipe is trimming some of the fat off before marinating, and then cooking. The images below illustrate the process of exactly how much fat I like to trim from the breasts. I trim just about as much fat as I can without cutting into the meat or making holes. Don’t worry if you cut a little too deep while trimming, you’ll be rolling the meat up to cook so it isn’t an issue. Essentially, you’re trying to remove as much fat as you can, keeping its rectangular shape and not leaving holes in the meat.


Once the meat has been trimmed it’s seasoned first with salt, then on both sides with a dry rub. This is the same method I use for just about any smoked meat from pork brisket to smoked goat.

After seasoning, it’s tied into a roll with butchers twine and allowed to rest overnight for the best flavor.

The next day you remove it, smoke it for an hour or two, then wrap it in parchment and put it in the oven to cook low and slow. The parchment is key here, and helps the meat to not dry out, it’s a technique we also use on Whole Roasted Leg of Lamb Dibi Style. Once the meat is fully cooked and fork tender it’s removed and allow to cool. Next the butchers twine is removed.

Cooling the meat after cooking is optional, but it helps it hold its shape. If you want to serve perfect toto hk rounds of the smoked breast as I show here, you’ll want to allow it to cool completely before slicing and reheating. Once the meat is cooled you can cut it into thick slices, heat in a pan until lightly browned and delicious, and serve with your favorite seasonal side dishes.


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 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

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.


Sliced browned smoked lamb breast in a pan with cooked greens, bellflowers and lemon.
Sliced browned smoked lamb breast in a pan with cooked greens, bellflowers and lemon.

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Smoked Boneless Leg of Lamb

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Chilled, sliced lamb breast on a cutting board next to a knife.
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Smoked Lamb Breast

A rolled, smoked lamb breast or brisket is one of the best things to make with a delicious, under-used cut of lamb or goat. Makes 4-6 servings.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: Smoked lamb breast
Servings: 4 servings
Calories: 327kcal
Cost: 10


  • Cling film
  • Butchers Twine
  • Smoker
  • Parchment paper


Dry Rub

  • 2.5 tablespoons Paprika or 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

Lamb Breast

  • 1/2 teaspoon kosher salt per pound
  • 1 whole, boneless lamb or goat breast an average breast is 2-3 lbs before trimming.


Dry Rub

  • For the rub, mix all the ingredients together in a bowl.

Trimming the lamb breast

  • Remove the lamb breast from the package and unroll into a flat sheet.
  • Working carefully using a utility knife or a paring knife, remove as much fat from the lamb as you can. Refer to the images in this post as a rough guide. It's not an exact science and some people may prefer more or less fat on their lamb.
  • 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.

Smoking and Cooking

  • Preheat a smoker to 250F and smoke the lamb breast for 2 hours.
  • Preheat the oven to 250 F. Remove the breast and wrap in parchment paper, then transfer to an oven and cook for another hour or until fork-tender.
  • Allow the lamb to cool in the parchment, the remove the twine, wrap in cling film and refrigerate to make slicing easier.
  • Cut the lamb breast into slices and brown in a pan to serve.


There's lots of ways to improvise and have fun with this recipe. The easiest way to do that is by using your favorite dry rub. The dry rub in the recipe is one of many I may use depending on what I'm looking for. Feel free to use your imagination. 


Serving: 4oz | Calories: 327kcal | Carbohydrates: 5g | Protein: 47g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 147mg | Sodium: 152mg | Potassium: 785mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2269IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 6mg