Slow Roast Lamb Belly

Get your oven up to a decent 150C, and roll out the lamb belly on a clean, flat surface. Using a very sharp knife, score the meat in a lattice pattern, within 5mm of the base.
Combine all the chopped herbs and spices in a bowl, and mix with the oil. Rub this mix all over the meat, making sure to get in the gaps in the flesh where you’ve scored.
Heat up a griddle pan or your biggest frying pan. Griddle the lamb for 5 minutes on a very high heat until slightly charred and the skin is beginning to crisp. Transfer to a roasting tin, and roast in the oven for 90 minutes. Allow to rest for 10 minutes, then serve with vegetables and gravy.

2 hr

4 serving

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