poitrine d'agneau

9.9

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

noun
/pwatrin d'anjno/

Specialized

: pecho de cordero

The chef slow-roasted the poitrine d'agneau until the meat was tender and flavorful.

Examples

Many French recipes call for poitrine d'agneau as the main ingredient in traditional stews.
For tonight's menu, we are serving poitrine d'agneau with a garlic and herb crust.
I bought a poitrine d'agneau for dinner.
The poitrine d'agneau was marinated overnight.
For tonight's menu, we are serving poitrine d'agneau with a garlic and herb crust.
Many French recipes call for poitrine d'agneau as the main ingredient in traditional stews.
The chef slow-roasted the poitrine d'agneau until the meat was tender and flavorful.

Synonyms

breast of lamb

vspoitrine d'agneau

4.1

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

is the specific meat portion including the breastbone for cooking

cut of lamb

vspoitrine d'agneau

2.5

A piece of meat from a lamb that you cook

is narrower, naming the portion that includes the breastbone and muscles

Surface Forms

poitrine d'agneau singular

poitrines d'agneau plural

Morphology

poitrine + d'agneau

The phrase is a straightforward composition of poitrine (breast/chest) + d'agneau (of lamb), so its meaning — the breast/cut of a lamb used for cooking — is directly derivable from the constituents. This genitive noun–noun structure corresponds to English 'lamb breast' and is cross-linguistically common, so a learner who knows the two words would understand the MWE.

Etymology

Poitrine d'agneau is a cooking name that describes the lamb's chest: poitrine means 'breast' and agneau means 'lamb', so it points to the piece with the breastbone and the meat around it. That's why the name is used for the thin, fatty cut often slow-cooked in stews or roasts.