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