Smoked Lamb Breast
Budget-friendly smoked lamb breast.
Jump to RecipeLamb breast is an economical cut that rewards patient cooking with incredible flavor. It's fattier than other lamb cuts, which keeps it moist during the long smoke. The spice rub creates a beautiful crust while the inside becomes tender and rich.
This is perfect for when you want lamb on a budget, or when you're cooking for people who appreciate less common cuts. It's also great for experimentation since it's affordable enough to try different flavor profiles.
Serve with sides that can stand up to the richness - tangy coleslaw, vinegar-based sauces, pickled vegetables. Rice or flatbread to catch the juices. A fresh salad provides necessary contrast to the fatty, rich meat.
The spice rub here is Middle Eastern-influenced, but feel free to experiment. A North African ras el hanout would be excellent. Classic BBQ rub works too. The fattiness of the cut means it can handle assertive seasonings.
Cook low and slow until the meat is tender - similar to pork ribs. The fat will render and the meat will become incredibly succulent. Cut between the ribs to serve. It's messy eating but deeply satisfying.
Ingredients
Instructions
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1
Mix cumin, coriander, garlic powder, salt, and black pepper. Season the lamb breast generously on all sides. For a more complex flavor, try Dizzy Pig All-Purpose Rub.
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2
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild, sweet smoke.
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3
Place the lamb breast on the smoker bone-side down and smoke for about 5 hours. This is a fatty cut that benefits from a long, slow cook.
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4
The breast is done when the internal temperature reads 195-203°F and the meat is tender between the ribs. Verify with an instant-read thermometer.
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5
Rest for 15 minutes, then slice between the ribs and serve. The rendered fat and smoky bark make this an incredibly rich and flavorful cut.