breast of lamb

4.1

A cut of lamb with the breastbone and meat around it, often roasted or used in stews

noun
/brɛst əv læm/

: pecho de cordero

The chef recommended slow-cooking the breast of lamb for maximum tenderness.

Examples

She bought a breast of lamb to make a hearty stew for dinner.
A roasted breast of lamb pairs well with rosemary and garlic.
The chef prepared a delicious breast of lamb for dinner.
I ordered a breast of lamb at the restaurant last night.
A roasted breast of lamb pairs perfectly with rosemary and garlic for a flavorful meal.
She bought a breast of lamb to make a hearty stew that would warm everyone up on a cold night.
The chef recommended slow-cooking the breast of lamb to ensure the meat was tender and juicy.

Synonyms

lamb

vsbreast of lamb

133 1.0

Meat from a young sheep for eating

is a particular cut from that meat including the chest bone

roast lamb

vsbreast of lamb

1 1.6

Meat from a young sheep that is cooked in an oven or over a fire until brown

is the raw cut often roasted or simmered in stews

lamb roast

vsbreast of lamb

1 2.0

A large piece of lamb cooked whole in an oven

is defined by its anatomy rather than by how it is cooked

poitrine d'agneau

vsbreast of lamb

Specialized

9.9

A cut of lamb that has the breastbone and is cooked for meals

is the same cut but uses another language name

cut of lamb

vsbreast of lamb

2.5

A piece of meat from a lamb that you cook

is a specific cut that includes the chest bone and muscles

Surface Forms

breast of lamb singular

breasts of lamb plural

Morphology

breast + of + lamb

The phrase is a straightforward compositional noun phrase: a B1 learner who knows 'breast' (a body/cut) and 'lamb' (young sheep/meat) can infer it denotes the breast portion or cut of a lamb. This follows a common 'X of Y' possession/part pattern and is cross-linguistically predictable in culinary contexts, so the meaning is transparent.

Etymology

Breast of lamb names the front chest of the animal: breast means the chest and lamb shows which animal. Because this part has bone and fat, it stays tender and full of flavor when slow-cooked, so the phrase refers to the 'cut' used for 'roasts' and 'stews'.