"Poitrine d'agneau" is a French term that refers to lamb breast. If you're looking for synonyms to this mouthwatering cut of meat, there are a few options to choose from. Some people use "lamb belly" or "lamb brisket" to describe it. Others may call it "lamb spare ribs" or simply "lamb ribs." Another term that some people may use is "rack of lamb" since it is technically a part of the ribcage. With whichever term you choose to describe "poitrine d'agneau," there is no denying that this cut of meat is flavorful and delicious when prepared correctly.
