Slow-Roasted Lamb Breast
Slow-Roasted Lamb Breast is a rich, flavorful cut of meat from the lower chest of the lamb, traditionally cooked low and slow to break down its connective tissue and render its generous fat cap. It's a staple in British and Middle Eastern cuisines, often seasoned simply with herbs like rosemary, garlic, and thyme. The result is incredibly tender, pull-apart meat with a crispy, golden-brown exterior.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a keto-friendly option. It's an excellent source of iron, zinc, and B vitamins, particularly B12, and a single serving can range from 400 to 600 calories depending on the portion and how much fat is consumed.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 35 g |
| Carbs | 0 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Vitamin B12 | 4.5 µg |
| Iron | 3.2 mg |
| Zinc | 6.8 mg |
| Selenium | 35 µg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8.5 mg |
| Potassium | 420 mg |
| Monounsaturated Fat | 18 g |
Per 1 serving (approx. 150 g cooked meat with some rendered fat) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb breast was historically considered a 'butcher's cut' or a more economical choice, but its slow-roasted preparation has elevated it to a gourmet comfort food. Nutritionally, its high fat content is mostly monounsaturated (similar to olive oil) when the lamb is grass-fed.
