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LAMB · Cut · Compare

Shoulder vs Breast

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

ShoulderBreast
Tenderness 48 50
Marbling 58 75
Umami 80 82
Price 36 32
Shoulder
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Shoulder

Square-cut · épaule · 어깨

The everyday roasting joint of the sheep: enough fat and collagen to stay juicy for hours, large enough to feed a table. Bone-in holds shape; boneless rolls for even slicing. This is the cut behind most weekend lamb roast traditions.

85–90°CPull-apart soft

A thick fat cap bastes the meat as it renders — do not trim it bare before roasting.

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Breast
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Breast

Belly · poitrine · 양갈비살

The belly of the sheep: layered fat and lean that loves stuffing, rolling and slow crisp. Underrated in some markets, central in others. When the fat renders cleanly it rivals pork belly for richness at a lower price.

Low then hotCrisp the surface

Ask for excess loose fat trimmed but keep the natural seams — that is the flavour.

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Which one to buy

  • Better forShoulder : Breast
  • Slow roastingAbout the same94 : 90
  • BraisingAbout the same85 : 84
  • BarbecueShoulder70 : —
  • GrillingBreast— : 60

Other comparisons

→Neck vs Shoulder→Neck vs Shank→Neck vs Breast→Shoulder vs Rack→Shoulder vs Leg→Rack vs Loin→Rack vs Breast→Loin vs Leg

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.