Lamb Belly

• Lamb belly is perfect for slow roasting, rendering the fat and creating incredibly tender and flavorful meat. Achieve crispy skin by finishing under a broiler or in a hot oven. This method provides an ideal balance of textures and flavors.
• Braising lamb belly in flavorful liquids like red wine or stock tenderizes the meat and infuses it with delicious aromas. Serve the braised lamb belly with creamy polenta or mashed potatoes to soak up the rich sauce.
• Grill lamb belly over medium heat after scoring the fat cap to prevent curling. The fat will render and baste the meat as it cooks, resulting in a smoky and charred exterior with a juicy interior. Consider marinating the lamb belly before grilling for added flavor.
• Use lamb belly to make crispy, melt-in-your-mouth confit. Submerge the lamb belly in rendered lamb fat or duck fat and cook at a low temperature for several hours until extremely tender. The confit can be shredded and used in sandwiches, tacos, or salads.
• Ground lamb belly can be mixed with ground lamb shoulder to create a rich, flavourful filling for dumplings or ravioli. The higher fat content adds moistness and depth of flavor that leaner lamb would lack.
• Cure lamb belly to make a unique, intensely flavorful bacon alternative. The curing process draws out moisture and concentrates the flavors, resulting in a salty, savory treat perfect for breakfast or as an addition to charcuterie boards.

• Rich source of protein, essential for muscle building and repair.
• Contains iron, vital for preventing anemia and supporting energy levels.
• Provides zinc, important for immune function and wound healing.
• Offers B vitamins, crucial for nerve function and energy metabolism.
• Source of healthy fats, contributing to satiety and nutrient absorption.

Lamb belly is best stored in the refrigerator to maintain its quality and prevent spoilage. Wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for 1-2 days. For longer storage, lamb belly can be frozen. Wrap it tightly or place it in a freezer-safe container, and it can last for several months in the freezer. Thaw it in the refrigerator before cooking.