Rolled Boneless Breast

Primal: Breast (US)
Cooking Methods: Oven Roast, Braise
Good For: Dry-Rub, Marinating, Glazing, Budget, Pot Roast
Fat Content: High
Price: Budget

Rolled Boneless Breast is the deboned version of the Lamb Breast. This portion is lined with layers of fat and muscle, and typically has one of its sides covered with fat. When deboned, the breast is rolled up and tied to hold its shape intact, which makes it a classic roasting cut. It can also be stuffed and braised.

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