The Affordable Prime Rib Alternative That's Just As Flavorful For Half The Price

Prime rib is revered in the culinary world for its divine succulence — but it can also be pricey. So, if you're looking for a more affordable swap, today is your lucky day. You can run to the nearest grocery store and purchase lamb breast instead. It's juicy and full of flavor, so you'll find it to be a worthwhile alternative. Despite its name, it's actually sourced from the belly of the livestock, so you can expect it to be quite a fatty cut.  

The price of lamb breast can vary depending on the location or store, but here's an example. Some shops offer it for $5 per pound, while bone-in prime rib sells for more than $30. But of course, the two meats vary greatly in flavor. Prime rib would obviously have a robust beefy taste, and its beautiful marbling makes for a juicy bite that a lot of meat lovers enjoy. 

Lamb breast gets its flavor from its fat, too. It can be earthy and intense, and can have the tendency to develop a gamey flavor, which can be the downside of this substitute, making skeptics averse to try it out. But there's an easy solution for removing the gamey flavor of the lamb, and if you cook it right, you'll have a crispy exterior, with an interior that still oozes with succulence. 

To reduce the gamey flavor that usually comes with lamb, it all starts with choosing the right meat. Look out for grain-fed lamb, as it has a more subtle flavor. To reduce gaminess you can even trim the fat that you find tucked within the meat — just avoid trimming the fat that coats the outside of the lamb, which will help you achieve that nice crust. Marinades can be a huge help, especially acidic options that tackle what causes the gamey character, like vinegar. 

Lamb breast can be cooked in many different ways, with slow roasting being quite the popular choice. Its high fat percentage makes it ideal for a gentle, low-heat cooking — about two hours at 300 degrees Fahrenheit should do, before increasing the heat to crisp up the exterior, similar to prime rib. Lamb breast is perfect for stews; pounding and rolling it before slow-cooking also produces a tender interior and crispy exterior

There's a science behind cooking low and slow, especially for fatty cuts, as it lets the fat render. Some of it works its way back into the meat, adding more flavor and juiciness. This is why lamb breast is one of the cuts of lamb that can be best for roasting, along with chucks.