Aldi’s continues to amaze me with great buys on interesting products. Recently, they ran a special on Lamb Breast Plates at $2.99 a pound. I had never heard of this cut, but I like lamb, it was close to the ribs, and it was about ten bucks for two large pieces, so I bought it and it was out-of-sight delicious.
Lamb breast comes from the belly of the sheep and includes the breast plate and some ribs. It is the ovine equivalent of pork belly – the most tender, most luscious cut of a hog. With ribs on one side and fat on the other, how can you go wrong? It was sinfully sweet and tender.
If you ever see this cut and are a fan of lamb, by all means – buy it.
It’s easy to cook. Here’s how.
Pre-heat the oven to 300°.
Cover all sides of the lamb breast pieces (about 3 to 4 pounds) with salt, pepper, and garlic powder. Be generous with the seasonings.
Place the lamb pieces in a roasting pan, fat side up, and cover the with aluminum foil. Bake for about 3 hours.
Remove the lamb from the roasting pan and place onto a cooking sheet in another pan away from all the rendered fat.
Turn the oven to 450 and bake the lamb fat side up for another 25 minutes, until the meat is nice and crispy on tap. Dig in, you’ll enjoy it.
Roasted Lamb Breasts
2.5 to 3.5 pounds lamb breast, cut into 4 pieces
1 teaspoon garlic powder
S & P