Slow-Roasted BBQ Lamb Breastplate: Smoky & Juicy
Lamb breastplate is often overlooked but packed with flavor. It deserves more attention in cooking. This cut comes from the lamb's lower chest. It's rich in fat and connective tissue. This makes it great for slow cooking, roasting, or grilling. If you enjoy bold flavors and tender meat, this guide is for you. It covers everything you need to prepare split lamb breastplate perfectly.
Ingredients
- 1 pack split lamb breastplate
- 2 tbsp olive oil
- 1 tbsp sea salt
- 2 tbsp dry jerk seasoning
- 3 tbsp complete seasoning (badia or goya)
- 2 tbsp black pepper
- 3 tbsp smoked paprika
- 3 tbsp garlic powder
- 2 tbsp adobo
- 2 tbsp onion powder
- 2 tsp oregano
- 3 tsp dried thyme
BBQ SAUCE (use store-bought to save time)
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp mushroom soy sauce
- 1 tbsp mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Salt , to taste
- Black pepper , to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Rub the lamb with olive oil, then coat it with salt, pepper, jerk seasoning, complete seasoniong, adobo, paprika, garlic powder, onion powder, oregano, and thyme.
- Place the lamb breastplate in a roasting pan, bone-side down.
- Cover with foil and slow roast for 2.5 to 3 hours.
- Remove the foil, brush generously with the homemade BBQ sauce, and increase the heat to 375–400°F (190–200°C).
- Roast for another 30–45 minutes, basting every 15 minutes for a thick, caramelized glaze.
- Let it rest for 10 minutes before slicing and serving.
Video
Nutrition
Serving: 4gCalories: 1262kcalCarbohydrates: 229gProtein: 19gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gCholesterol: 1mgSodium: 18561mgPotassium: 2524mgFiber: 26gSugar: 146gVitamin A: 17849IUVitamin C: 19mgCalcium: 514mgIron: 20mg
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