How to bone lamb breast

  • How to bone lamb breast user13414

    I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. However, I can't find any guidance on how to do this. Before I dive in and probably ruin a perfectly good lamb breast, can anyone offer any tips?

  • If I'm correct, the cut you have should resemble a rack of ribs. If this is the case, you should be able to simply push the bones out, perhaps with a bit of loosening with a small sharp knife.

    I assume you need it boned to facilitate stuffing, but on the off chance it's not, you could just slow-cook the lamb for 4 or 5 hours by which point the bones will just pull easily out of the meat.

  • Breast of lamb (or veal) is what would be called the belly on a pig -- it's the relatively thin and flat layer of muscle and fat surrounding the ribcage. As such, the bones that you have are in fact ribs, and they're quite easy to remove from the remainder of the meat. Because of the muscle that's between the bones, connecting them, they can be treated as their own layer. All you have to do is free that whole layer from the layer that is just meat. Really, this sounds more complicated than it is.

    Lay the breast flat on a board, with the bones on top, ends towards you. Use your boning/filet knife, narrow-bladed slicer, or even a paring knife.

    To set yourself up for the cut you'll use for the majority of this process, you need to get the first bone (the one on the side opposite your knife hand) free. With the knife held vertically, cut along the outer edge of that bone, trying to not go deeper than the bone. Just disconnect that side from the meat.

    Now, holding the blade parallel to the board, get right under the end of the bone with the tip of the knife. Make a small cut across the breadth of the bone. Ideally the face of the blade should be making contact with the underside of the bone as you cut -- not cutting into the bone, but taking as much meat as possible. Don't sweat it, though: whatever's left attached to the ribs will make a very nice stock.

    Make small but smooth cuts further in along the bone, digging out a little slit underneath it. Once you're two or three inches in, move to the next bone in line, and separate it in the same way. You've now got a corner that you can lift up to make it easier to get your knife in there.

    Go back to the first bone, and pull up on that corner. Now make your cuts diagonal to the lines of the bones, so that you're separating the first bone further along than the second. Keep the blade parallel to the board, and don't try to do too much at once -- go long but not deep, slicing lightly along the whole underside crease right where the bone and meat are connected, to a quarter inch or so depth. Readjust your grip on the top half, and make another cut.

    (If you have a big enough board and table, you might find it easier to turn the breast so the corner you're working from is pointed towards you at this point.)

    Repeat that cut all the way across the breast, and keep using your free hand to lift the top part away as you cut. This obviously gives you a better view, but it also actually assists the separation. The meat and the bones are less well-connected to each other than the meat is to itself -- when you put the join under tension, it wants to come apart.

    Depending on the size of your slab, once you've got more than a few bones free, constantly lifting the top half may start to be cumbersome. At that point, you can completely separate some of those bones and set them aside -- just cut vertically along the meat between two of them.

    That's all there is to it. Turn those ribs into something tasty, too!

bones lamb
Related questions and answers
  • I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone. What exactly is meant by "boned"? Does this mean the bone is removed? If so, how do I go about removing the bone from the steak I have, and should I butterfly it? Also, the recipe recommends cooking for 25 mins at 350F after browning, but the piece I bought is 1.2kg with the bone in, so likely closer to 1kg with it removed. How should I adjust cooking time? Thanks.

  • I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for? I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus 30 degrees at 180C per pound (450G); about 1hr 20 minutes. Delia Online just says 30 minutes per pound at 190C. Which would people recommend? I'm planning on adding garlic and rosemary to the meat, and making an onion and rosemary sauce.

  • I saw some posts about lamb. but they were related to lamb leg steaks, etc. Any way, how long should i grill these lamb steaks? I want them to be a medium? Or should they be served rare (i'm not sure how they're typically served in restaurants) ? They're about 1/2" thick and they're (two) both about 0.7 lbs each.

  • A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to hear from anyone else that has made this Thanksgiving bird(s). Where do I start? Are they cooked separately? How do you stuff them in physically - is there a technique involved? Should I cook covered or uncovered?

  • Does anybody have any experience cooking crocodile meat sous-vide? We found some crocodile meat at our local butcher, and bought some on a whim. Judging by appearances, it looked quite a lot like fish, but felt much firmer and stiffer - more like pork. Not having found any information on cooking crocodile sous-vide, we went with a safe 60℃ for 4 hours. Although the result wasn't bad, I thought it could have been better. It certainly wasn't tough but it was very firm, somewhat dry and gave an impression of having been overcooked - not unlike chicken breast at ~65℃. I'm wondering whether

  • I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to fill. Then I will fill it and close it with some string or tooth picks. That's very much for any suggestions!

  • First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish.... But when I tried to grill the chicken, the taste wasn't very nice. The only condiment I'm using is salt. So, here is my question: can I grill a chicken breast at night and eat it at 12:00pm and 18:00pm? Are there any risks of getting food poisoning or something like that? BTW, can someone give me some tips about maintaining the chicken/turkey breast in the refrigerator (and not in freezer)?

  • I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this? Some preferred tool?

  • I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash. The recipe for this meal involves jointing a whole duck, serving the breast on top of the hash in which the shredded duck leg meat is mixed with potato and onion. As I have 2 breasts and I only need one, so can I simply substitute a breast for the leg meat or will the breast have the wrong texture or other shortcoming?

Data information