Dry-Rubbed, Slow Roasted Lamb Breast or Brisket

5 from 1 vote

Delicious, tender lamb or goat breast with a mildly spicy dry rub. Chill it and cut into pieces before reheating for the best result.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Lunch, Main Course

Cuisine: American, Barbecue

Keyword: Dry Rub, Goat breast, Lamb breast

Servings: servings

Calories: 23kcal

For the rub, mix all the ingredients together in a bowl. Remove the lamb breast from the package and unroll into a flat sheet. Season the lamb or goat breast all over with salt, then liberally apply 2 tablespoons of the rub. Allow the breast to rest, wrapped in clingfilm or in a covered container overnight, or for at least 8 hours.

To cook the lamb breast, preheat the oven to 325 F. Cover a baking pan with a piece of parchment, then cook the breast for 1 hour fat side down, turning it over at the 30 minute mark. Reduce the heat to 250 F and continue cooking, basting occasionally with it’s fat and juices for another 1-1.5 hours, or until the meat is tender and easy to cut. There's no need for a meat thermometer or taking the internal temperature.
Remove the pan from the oven and allow the breast to cool, then refrigerate to make it easy to cut. You can save the fat in the cooking dish for cooking potatoes, reheating the lamb breast itself, or starting the vegetables for a soup-it’s delicious.

To serve the breast, cut it into bite-sized pieces and brown in a pan. It’s rich, melt-in-your mouth deliciousness, and is great tossed into a pan of simply cooked vegetables as a hash for any meal of the day.
Store leftovers in the fridge.

To make a simple vegetable hash, cut a mix of vegetables into bite-sized pieces, and saute them quickly over high heat, a couple minutes before the vegetables are tender, move them to the side of the pan and add the pieces of lamb breast, cooking them on high until they just start to brown.
Toss in a small handful of fresh chopped herbs you like, and serve. I like to put a “swoosh” of spicy mayo or another condiment in a bowl before I spoon in the lamb and vegetables.

Lamb ribs can be prepared the same way.

Leftover lamb breast allowed to chill will be easier to cut into even pieces.