FROM WHERE: The Breast is derived from the lower section of the front quarter. Includes the plate and ribs.
COOKING METHOD: Braising, Roasting, Slow-Cooking
COOKING TIPS: Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.
Lamb shoulder, shanks and ribs are less tender cuts of meat that are best prepared using moist cooking methods including braising and stewing, or a combination of dry and moist cooking methods.