Don't be scared of the belly!
We are so thrilled to be receiving wonderful feedback about our lamb. Since December, people have been extremely generous in sharing warm compliments for us and our product. The support in the South West and in Perth has been phenomenal.
But as our customers confidently work their way through their frenched racks, loin chops, leg roasts, shanks and shoulders, questions are now to be raised about the lesser known cuts of meat that we include in our Side packs. Specifically lamb neck and lamb belly.
Questions specifically in the shape of "what the #@*! do I do with this?"
Don't fret and don't give it to the dog! It's good stuff!
Today we'll share two seriously simple but flavoursome lamb belly recipes, that might become a staple in your household.
Recipe #1: taken from www.simplybeefandlamb.co.uk
SLOW COOKED LAMB BELLY, WITH DILL AND LEMON
This is a great alfresco dish. We will slow cook this in the oven with fresh dill,lemon zest and juice and oil the finished on the barbecue.
INGREDIENTS:
900g-1 .3kg lean boneless lamb breast (unrolled)
For the Marinade
Salt and black pepper
4 tbsp freshly chopped dill
Grated zest and juice of 2 lemons
3 tbsp olive oil
METHOD:
1. To prepare the marinade; mix all the ingredients together.
2. Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife. Transfer to a shallow dish. Rub the marinade over the lamb on both sides. Cover and marinate in the refrigerator overnight.
3. Preheat the oven to 150°C. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender.
4. Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once. Slice the lamb into strips and serve with green salad.
Recipe 2:
BALSAMIC BRAISED LAMB
I found this indulgent recipe on www.americanlamb.com. A nice little treat when it starts to get cold at night and you find yourself watching Friday night footy!
INGREDIENTS:
1.3-1.5 kg Lamb belly Dark beer 2 x 375ml bottles 1/2 cup light brown sugar ~ packed 10 garlic cloves, peeled and crushed 4 rosemary sprigs 4 bay leaves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 cups chicken stock 8 halved shallots 4 diced carrots 2 cups apple cider or apple juice 1/2 cup balsamic vinegar
METHOD:
1. Place belly in shallow pan or container.
For marinade, in bowl, mix beer, sugar, garlic, rosemary and bay leaves; pour over lamb. Wrap with plastic wrap; refrigerate 24 hours, turning once.
2. Lift belly from pan. Scrape off garlic and herbs; add to marinade. Reserve. Pat lamb dry; season each side with salt and pepper.
3. In a large pan, warm oil to medium high; add lamb. Brown evenly for 7-10 minutes. Add marinade; bring to a boil. Add stock to cover; add shallots and carrots. Bring to a boil; remove from heat. Add cider and vinegar; cover. Braise in oven at 180ºC for 3 hours, or until tender.
4. Serve over mashed potatoes or polenta.
