Focus on Scotch lamb cuts, joints and offal: breast of lamb - boneless

Quality Meat Scotland


Standard Supplier



The Scotch lamb breast is separated from the saddle or the loins by a cut parallel to the back line of the carcass, and separated from the shoulder between the 6th and 7th ribs. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

800g - 1kg.

Approximate yield

Depends on use.


Breast width will depend on the length of tail required on the loins. All bones and connective tissue are removed. It can be rolled and tied.


Often used as a stuffed roll, or minced for burgers and shepherd’s pie.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

Cut Origin - Focus on Scotch lamb cuts, joints and offal: breast of lamb - boneless
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Quality Meat Scotland


Standard Supplier 27th April 2016

Focus on Scotch lamb cuts, joints and offal: breast of lamb - boneless