HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

How should I cook Lamb Belly?

h
havham Dec 8, 2010 09:50 AM

I figure I should probably braise it but I've never braised lamb. What type of liquid should I use in the braise. One of my friends suggested beer but what beer would go well with lamb?

  1. b
    bad nono Dec 8, 2010 10:31 AM

    you will have more answers of you post on the home cooking board.
    I'd try with Guiness myself.

    1 Reply
    1. re: bad nono
      h
      havham Dec 8, 2010 11:46 AM

      I thought about Guiness but I thought something a little lighter would work better. I also thought about Newcastle but my roommate says after a long time it starts to taste weird.

    2. trojans Dec 8, 2010 10:44 AM

      Where did you get lamb belly?

      2 Replies
      1. re: trojans
        h
        havham Dec 8, 2010 11:45 AM

        McCalls in Los Feliz Los Angeles.

        1. re: havham
          mebby Dec 9, 2010 10:17 AM

          FWIW, I know that Nathan at McCall's is also very helpful with suggestions for cooking new proteins as well as flavor combinations (I believe he is a chef as well as a butcher), so I'd feel free to pick his brain as well. Definitely let us know how it turns out!

      2. oana Dec 8, 2010 11:52 AM

        Hi havham,

        Braise it in red wine, lamb or beef stock, garlic, bay leaves, salt, pepper, butter (lots :), Morrocain black olives, onion, vinegar, sugar.

        If you use beer, use apple cider as well, honey, fresh thyme, garlic and maple syrup.

        Love Lamb! :)

        Happy eating, Oana

        2 Replies
        1. re: oana
          h
          havham Dec 8, 2010 01:09 PM

          Wow thanks for all the info. Since it's belly and has a huge layer of fat do you really think I need a lot of butter? I had heard that chicken stock brings out the lamb flavor better than beef stock. Any experience with that?

          1. re: havham
            oana Dec 9, 2010 08:25 AM

            Hi there,
            You trim most of the lamb fat off so that it becomes nice and crispy. The butter adds a nice sweetness that compliments the lambs game. None whatsoever :). I will look into it though as it is interesting.
            Thanks havham and let us know how it goes okay?
            If you have pictures, even better :).
            Happy roasting, Oana

        2. s
          Sal Vanilla Dec 8, 2010 01:14 PM

          I have never cooked one, but the idea of one got me curious. I have obviously not tried this, but there are pictures and doesn't it look divine: http://www.chezjjp.com/dicksons-lamb-...

          1. BobB Dec 9, 2010 08:04 AM

            You could make lamb bacon. I had this at Troquet restaurant in Boston once (they cured it themselves) and it was one of the most delicious things I've ever put in my mouth!

            Funny anecdote: I was in London last summer and had the chance to dine with a legendary Chowhound, one of the original crew who's been on many a chow trip with site founder Jim Leff. The first thing he asked me when he heard I was from Boston was, "Have you had the lamb bacon at Troquet?"

            5 Replies
            1. re: BobB
              oana Dec 9, 2010 08:22 AM

              Oh. My. Goodness.
              Lamb bacon.
              Oh my ...
              Might you have a recipe for it by any chance? :)
              Bless you in advance! :)
              Oana

              1. re: oana
                BobB Dec 9, 2010 08:43 AM

                There's this one from the NY Times:
                http://dinersjournal.blogs.nytimes.co...

                Probably a few others out there if you google it. But I don't know what recipe Troquet uses.

                1. re: BobB
                  oana Dec 9, 2010 08:49 AM

                  Super, thank you. It's nice when you get it from others :).
                  Cheers, Oana

                  1. re: oana
                    m
                    MarkC Dec 9, 2010 12:12 PM

                    Lamb bacon!

                    http://jewishbacon.wordpress.com/2010...

                    1. re: MarkC
                      oana Dec 10, 2010 07:52 AM

                      Thank you! Nice blog :).

            2. nevra Jan 30, 2011 07:56 AM

              Made it for the first time last night and was pleasantly surprised. I bought it from EcoFriendly Foods from the Arlington, VA farmer's market. It came rolled into a cylinder and tied it with string, kind of like German rouladen (though not stuffed with anything). Here's what I did:

              1) Marinated it in yogurt for a few hours (I always do this with Lamb, it's a Turkish thing my mom taught me)
              2) Rinsed it, put it in a cocotte/dutch oven with about 1/2 inch of water, 2 cloves garlic, a bay leaf, and some dried rosemary
              3) Braised it, covered, for 3 hours at 300 degrees (my Staub cocotte has beads on the lid, so it drips evenly as it bakes, naturally basting the meat)
              4) Took it out of the liquid, put it on a rack in a roasting pan, generously salted it, added pepper and roasted it at 400 degrees (plus convection) for 30-40 minutes until the outside was brown and crispy
              5) Let it rest for 10 min, then sliced it into pinwheels and served (the crispy exterior helped the pinwheels hold their shape)
              6) Made some rice to go alongside, using the flavorful braising liquid (including the fat)

              The nice crispy, salty outside was a perfect compliment to the tender, flaky meat on the inside. There was also a bit of soft fat inside, which I just scraped away - still plenty of flaky meat. The rosemary flavor came through beautifully.

              I was a little skeptical at first, since pork belly is not my thing - it's just too soft/fatty for my taste (if I'm going to eat fat, I either want it crispy, or melted and mixed into something). The thick layer of fat on the outside of the roll worried me. Even after the braising it was still very thick. But I think that heavily salting it after the braising is key...the salt drew out so much moisture from the fat during roasting that it ended up much thinner and completely crispy.

              Show Hidden Posts