Lamb Brisket, unlike beef brisket, is cut from the lamb ribs and are a top pick for people who enjoy fattier cuts. The meatiest part of the cut is sandwiched in between the bones and a thick layer of fat beneath the skin. As the fat braises the meat, overcooking it or drying out the brisket is nearly impossible.
Ways to cook: Braise, roast, broil
Size: Sold by the piece, one bone-in lamb brisket per vacuum pack, about 1 lb. each
You May Also Like: Lamb Shoulder Roast
Suggested recipe: Slow and Easy Lamb Brisket
Note: Due to the kashering process, this cut might be salty. We recommend that you wash this cut or soak it up to 30 minutes before cooking to reduce the saltiness.
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