One day we discovered lamb breast at a grocery store, and life was never the same again. I must admit that I love fatty, bone-in cuts of meat! The lamb breast cut is just that. Joel tried roasting it several different ways, with and without marinading the meat first, and finally perfected an easy and delicious roasted lamb breast recipe for you to enjoy. This recipe has only 4 ingredients, so it’s quick to throw together. The longest part is roasting.

In my pre-low-carb-high-fat days, I craved fatty cuts of meat — beef shanks, pork ribs, chicken thighs, beef short ribs, chicken wings, — you name it, but we didn’t eat them very often. We were fat-phobic because the low-fat trend was alive and well, and it still is, but not in our household!

I would painfully cut off and leave the yummy, fatty parts of the meat on my plate. I really wanted to eat them — my body was craving them — and sometimes I did, feeling guilty as hell afterwards. Joel was admittedly more fat-phobic than me because he’s an all-American boy. In the Soviet Union, we preferred fattier cuts of meat like dark chicken and pork belly, and we never threw away chicken skin.

Roasted Lamb Breast

In fact, I once heard an Armenian man from the former Soviet Union complain that American lamb was too lean. He would literally add pork fat onto the skewers when grilling lamb kabobs, so that the fat would drip on the coals and add more smokiness to the meat. Those were amazingly delicious kabobs!

If you’re following a Keto or Low Carb High Fat (LCHF) lifestyle, then you’re not afraid of fat, so the lamb breast is right up your alley. Fattier cuts of meat also tend to be less expensive. In any case, this roasted lamb breast recipe is sugar-free, dairy-free, lectin-free, low-carb, and Paleo. Don’t be afraid of fat and add some deliciousness into your diet!


2.5-3.5 pounds lamb breast, cut into 4 pieces
1 teaspoon garlic powder
2 teaspoons dried thyme
1/4 teaspoon salt (I use Himalayan pink salt for its mineral content)
Chimichurri sauce for serving (optional)


  1. Pre-heat the oven to 315° F.
  2. Cover all sides of the lamb breast pieces with salt, garlic powder, and dried thyme.
  3. Transfer the lamb to a roasting pan, fat side up, and cover the roasting pan with aluminum foil. Bake for about 2 hours.
  4. Cover a cooking sheet with aluminum foil. Remove the lamb from the roasting pan and place onto the cooking sheet.
  5. Turn up the oven to 450° F.
  6. Bake the lamb breast pieces, fat side up, for another 20 minutes, or until the meat gets browned and crispy on top.

The reason for removing the lamb breast pieces from the roasting pan and placing them onto a cooking sheet is because there will be lots of melted fat in the roasting pan. When you increase the oven’s temperature to 450° F, you don’t want the roasting pan to catch on fire 🙂

Try this roasted lamb breast recipe with dried rosemary instead of thyme.

Looking for easy roasting recipes? Try my Prime Rib Roast recipe. It has only 2 ingredients!


  1. stephanie matthews Reply

    I have never had lamb husband didn’t like it saying it was too “gamey” imade your breast of lamb(with thyme) and i was a rock star to my husband!! This is a recipe i will include in my personal cookbook! the lamb was very tender,and juicy and tasty as well. really knocked it out of the park! thank you i will visit your site again if I get stuck!

    • Angelika Ilina Reply

      Hello Stephanie! I’m so glad that you and your husband liked the lamb breast recipe!!! I personally like the taste of lamb anyway, but this is especially tender and juicy. Thank you for your comment and enjoy! 😊

  2. Penny hibbs Reply

    I’ll be making your lamb breast recipe on Friday night for supper, it rocks! Thank you for sharing.

    • Angelika Ilina Reply

      Hello Penny! So glad you like it. Enjoy! 😊

    • Angelika Ilina Reply

      Hello Kali! You keep the foil on because it would burn at 450 degrees for 20 minutes if you take it off!

  3. Laureen C Viets Reply

    hello Angelica! i thought you were writing about Me in your intro; i am a fat lover since birth, but only recently have come to know the good fortune in that. Like the rest of my family i am a T2 diabetic and keep my blood sugars only close normal when i eat a high fat low carb diet. lamb has been my favorite since i learned how to chew, and i have been looking for a simple recipe like this for what seems like years. i prefer rosemary to thyme and will probably try to cook in a pressure cooker (then roast). Thank you so much for posting this.

    • Angelika Ilina Reply

      Hello Laureen! I am so glad that I shared my story and you connected with it. 😊 Rosemary sounds delicious! And pressure cooker or even an air fryer would be fantastic!

  4. I used rosemary instead of thyme since l am a little bored with thyme at the time..
    Simply delicious.
    I am always looking for low carb recipes and this is perfect. Yum.

  5. Angela Reardon Reply

    In the photo, is that basil, oil, and garlic you topped the lamb breast?

    • Angelika Ilina Reply

      Hello Angela! It is chimichurri – cilantro, garlic, and olive oil, but sage and rosemary would taste great, too!

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