Lamb breast
Lammbringa
90°CRest 15 min
Cook to this all the way through
The fattiest cut on the animal. Render it slowly.
Safe minimum 63°CUSDA
On the grill
Thin, fatty, and often overlooked, lamb breast rewards the same patience as pork belly: low indirect heat over a long time to render the fat properly.
A crisp finish over direct heat at the very end turns rendered fat into something worth eating rather than something to trim away.