Lamb belly - recipe suggestions?
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.
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!
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!
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.