Slow Roast Lamb Belly
Slow Roast Lamb Belly



  • 600g belly or breast of lamb, unrolled
  • 4 tbsp chopped rosemary
  • 3 tbsp yellow mustard seeds
  • 3 tbsp fennel seeds
  • 2 tbsp garlic salt
  • 2 tbsp celery salt
  • 5 tbsp olive oil
  • Roasted veg, to serve
  • 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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