Cheap cuts of meat? 

Hello Dear Reader,

To put it bluntly, I know my way around a carcass and I’ll happily eat all of it. We love all sorts of offal, knuckles, shin, flank, belly and breast or otherwise known as cheap cuts. If you’re not familiar with breast of lamb, it’s the meat just behind the lamb’s forelegs. It’s a thin cut of meat that is usually sold rolled. It’s extremely tasty and one of the cheaper parts of the animal. Mine was also 30% less than usual. 

I slow cooked for eight hours on the lowest setting and then, when I got home, I took it out of the slow cooker and popped the lamb and potatoes into the oven.

It’s great to give it a crispy coating.

I thought I’d show it to you sliced so you can see what it looks like. Slow cooked, lamb just falls to pieces like pulled pork. Better cuts are best cooked to rare or medium rare Such as the leg or chops. 

Breast of lamb is cheap nough to eat as a simple mid week supper and we had our with winter vegetables. 

I know some people will turn their noses up at cheap cuts and lamb isn’t eaten by everyone but if you are a lamb eater, then look out for breast of lamb as it’s a great cheap cut. 


18 thoughts on “Cheap cuts of meat? 

  1. I bought a piece beef brisket yesterday and cooked it for about 6 hours at 120degrees.
    It was the best joint of beef I have ever cooked!It hardly shrank during cooking and fed four of us generously with enough left for a stir fry the next day.
    Agree that cheaper cuts are fabulous!


  2. I have never even seen a breast of lamb here–it’s hard enough to find good $10 a lb (that’s sale price) chops. Breast of veal is one I’ve used, however. We prefer the cheaper cuts to a steak these days. Had a couple weeks of $3 a pound beef when I stocked up my freezer with beef. Sirloin tip, top round or eye of round were available at that price. I bought some of each of the first two. I’ve cut them into about one pound pieces for the freezer and then cube them when I thaw them. I’ve been cooking them in a pot on the stove with sliced onions and beef broth for a couple hours–makes the best gravy and I serve it over mashed potatoes and my husband thinks it’s heavenly!
    I do similar things with pork as well, but this beef is tasty and delicious and you sure can’t beat that price. If there are leftovers, husband begs to eat them the next night!

    I don’t know about other Americans–my mother NEVER cooked lamb. My mother in law did. I love the taste and eat it readily but the smell of it cooking is a little off-putting. I wonder if that bothers other Americans and they don’t try it for that reason? When we lived in England the New Zealand lamb was a thrifty meal (mid-60’s). We got paid twice a month–a larger amount at the beginning of the month and then maybe 25% in the middle of the month. I used to have a week’s groceries on a mental list–for 5 pounds we could eat well if I bought those things for the last week of the month!!


  3. Lamb is very expensive here in the US. I did once get some pasture raised, ground lamb thru my CSA share. I made meatballs in tomato sauce, didn’t tell anyone until after supper that it was lamb. Ditto the goat stew meat I made a stew out of. No one was the wiser-another CSA share item. The dinner looks lovely!


  4. No, lamb is not common here in US. I’ve never had it. Hardly see it sold.
    I live in beef country, we love our beef. I shop for reduced meat. Key is to be flexible, and know what a good price is. Study the sales and strike when the iron is hot!
    One store here will put meat that didn’t sell the week before in a special mark down bin on Monday, still good meat, not yet at its expiration date. I’ve gotten some great cuts in that bin for a song.
    When sales occur, I buy as much as I can afford and have room for in the freezer for.
    We don’t eat meat daily, I serve some meatless meals.


  5. We eat many of the cheaper cuts but as they have been pushed by television chefs they are no longer cheap. The family favourites would be beef cheeks and lamb shanks. I often buy soup bones and use those to make a Moroccan flavoured stew filled with chickpeas.


  6. cheap meat i remember it well , all we eat in the meat line is yellow stickered but its a 30 mile round trip thats not worth making on the off chance , when youre feeding 5 adults and an 8 year old every night , meat becomes a sore subject , the menfolk get meat and my daughter and I tend towards veg and gravy . The slow cooker is our best friend as it makes anything edible , tonight theres a yellow stickered turkey drumstick £1.16 to be picked apart , half a bag of dried soup mix Approved Food 25p , and this weeks veg peelings , add dumplings …sorted


  7. We love breast of lamb and neck of lamb, lambs kidney and lambs liver, sadly we cannot get any or these cuts here in Thailand. I do cook lamb shanks in the slow cooker which is always a favorite and it brings back happy memories of family meals back home in Blighty! Your dinner looks delicious!


  8. We always ate lamb growing up – it was usually a holiday meal, especially for Easter. But that was mostly a leg of lamb, or maybe chops. I would love to find a breast of lamb, but never have seen it in the supermarket – even in a big Northeastern city in America. Bummer!


  9. Grew up in England so had lots of lamb and loved it. Lamb in W.Canada is VERY expensive. You only see fresh lamb at the farmer’s market and the price is unbelievable. In the supermarket it is always frozen. To get lamb chops in a restaurant you will pay $30-$40. We live in Beef Country and it is really expensive and the best deal we ever get is 30% off when it is ready to expire. But 30% of something that is $30lb is still ridiculous. We eat mostly chicken and fish these days.


  10. I grew up in New York and New Jersey in the 50’s and 60’s, and now live in Louisiana. We always ate lamb back then; it was cheaper than the Big Four: beef, pork, chicken, and fish. It was in all of the “supermarkets” then but considered “ethnic” food…Italian, Greek, Spanish. Until last week the WalMart closest to me here in LA had been selling lamb at reasonable prices from Superior Farms in Winters, CA. Almost organic, their website said they had another year to go for certification. Don’t know why WM discontinued selling it.

    Yours looks wonderful!


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