Lamb Belly

If you buy a whole lamb, you get all the chops and roasts that lamb is known for, but what about those other cuts?

What would you do with lamb belly?

You can’t just cook it like any other cut, but if the care and time is taken, it can be a delicacy!

Here’s what I do for Italian-style lamb belly…

Ingredients:
Oregano, fennel, rosemary, harissa (or other spice), salt/pepper, bread crumbs, parsley, garlic, sun-dried tomatoes, tomato sauce, feta cheese, slabs of lamb belly, pasta (optional).

What to do:
Mix the seasonings, spices, and bread crumbs together in a large mixing bowl. Lay the belly out flat and generously coat it in the ingredient mix front and back covering all of it. Next, lay out sun-dried tomatoes and feta cheese on one side, and then roll it up as tight as you can get it. Tie it tight with cooking twine.

Cook in the oven in a low heat for a couple of hours so it’s nice and tender. Then to crisp it up, place them on the grill or broil them in the oven to brown the sides. I then will cut them into slices and top with tomato sauce, with or without pasta.

Happy cooking!