About the Recipe
Author:
Chloe
Traditional garlic and rosemary slow-cooked lamb. This recipe can be used for any cut but we often use it for lamb belly. Lamb belly, also called lamb breast, is the cut we get the most questions on how to cook. The trick is to cook it low and slow until the meat is beginning to fall apart.
Ingredients
Meat
1 belly (lamb or hogget) OR 1 leg/shoulder roast OR 8 forequarter chops
Marinade
2-3 cloves garlic, minced
1 tbsp olive oil
1-2 tsp salt
1 tsp chopped fresh rosemary and/or thyme
Preparation
Combine the marinade ingredients and thoroughly coat the meat on all sides. You can do this in the bag while the meat is still frozen and then leave to defrost and marinate overnight in the fridge in a shallow dish. If using fresh meat, still allow to marinade in the fridge for at least half an hour.
Preheat the oven to 180°C. Transfer the meat to a roasting rack in a foil-lined roasting tin, if you have one, and cover with foil. Alternatively, tightly wrap the roll with foil and place in an oven-proof tin or dish.
Roast slowly for 2.5 - 3 hours, or until the fat is rendered and the meat is tender and just starting to fall apart. For the final 10-30 minutes, unwrap the foil and allow the meat to cook at 220-240C to crisp up on top.
Remove meat from the oven, cover with foil and allow to rest for 10-20 minutes. This makes a huge difference to the tenderness of the meat – click here to find out why.
Slice into rolls and serve.