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.

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.

Step-by-Step

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.