Lamb Brisket Joints

Code: Breast L014

The joint is prepared using 3-4 fully trimmed lamb breast tips. Ideal for slow or sous vide cooking

The forequarter of lamb.

Sheet bone the ribs...

...leaving the neck fillet attached to the bone.

Remove the breast tip.

Remove excess fat and lay 3-4 trimmed breast tips on top of each other...

...facing opposite sides. Roll using string or netting to secure.

Lamb Brisket Joint.