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Lamb belly - recipe suggestions?

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Hi from New Zealand, everyone...I'm picking up a whole lamb from our local butcher soon. The lamb was a gift from a friend, and I've paid the butcher to turn it into butterflied leg of lamb, lamb chops, etc. I am getting two big pieces of lamb belly, known down here as "lamb flaps". Does anyone have any suggestions about how to cook lamb belly? I've even heard rumors of lamb bacon being cured from lamb bellies.

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  1. yowie zowie, here's an astonishing good looking recipe:

    http://vital.org.nz/barbeque-lamb.html

    now, where can I get ME some lamb flaps?

    1 Reply
    1. re: toodie jane

      The good news is that any butcher that's got fresh leg of lamb and lamb chops can get you lamb belly/lamb flaps.

      The bad news is that I don't have a charcoal barbecue grill, so that recipe isn't the best for me, I'm afraid. It does look fantastic, but "no grill" is a showstopper. I've been trying to find a recipe for home-cured lamb BACON from lamb belly...wish me luck!

    2. Does this cut have the ribs in it? There is a recipe in Tamasin Day-Lewis's Good Natured Food for the lamb ribs area that is really good. Lots of slow cooking, onions, I loved it. But due to my rudimentary knowledge of lamb cuts, that may not be appropriate.

      3 Replies
      1. re: WCchopper

        You are correct, this cut does have a few ribs in it. And that recipe sounds like just the sort of thing I am looking for.

        I have also learned that another name for LAMB BELLY is BREAST OF LAMB. When I search for "breast of lamb" recipes, I get lots of options. The mystery is solved!

        1. re: EmilyC15

          If you don't have access to that book, I'll give you the general recipe if you want.

          1. re: EmilyC15

            In the non pork eating house I grew up we made chinese style spareribs with breast of lamb, but we did cook them on the grill.

        2. Just wanted to bump this thread as I too am looking for a recipe for lamb bacon, does anyone know of one floating out there? Does Ruhlman's charcuterie book have one?

          1 Reply
          1. re: childofthestorm

            Ruhlman's book does not have a recipe for lamb belly bacon.

          2. Hi Emily,
            Super easy...
            450 grams kosher salt
            225 grams sugar
            50 grams pink salt
            Will give you a basic dry cure, you will need about 4-5 tablespoons per kilo of lamb flap.
            Cut the flap into 10cm x 10 cm x 2ish cm chunks, cover the chunks with the dry cure, pressing the dry cure onto the surface to completely coat.
            Place and cover pieces in an air tight plastic container and refrigerate for 6 days.
            Toss the pieces of flap to ensure even distribution of the cure then cover again and refrigerate for a further 6 days.
            Remove and rinse cured chunks with cold water, pat dry.
            Refrigerate in a ziploc bag, or air tight container for up to 3 weeks, or freeze as per any meat.
            Enjoy.