About the Recipe
Author:
Chloe, adapted from AHDB Beef and Lamb
Fresh lemon and dill compliment the savoury lamb flavours. This recipe can be used to slow cook any cut but it’s become our go-to 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
4 tbsp fresh dill, chopped
3 tbsp olive oil
Zest and juice of 1 lemon
To serve – potato salad
3-4 large potatoes, peeled
¼ cup yoghurt
1 tbsp wholegrain mustard
2-3 tsp fresh dill, chopped
1-2 tsp lemon juice
Salt and pepper to taste
Preparation
Defrost the meat overnight in the fridge in a shallow dish. If using rolled belly, unroll once defrosted.
Combine the marinade ingredients and thoroughly coat the meat on all sides. Optional: make a series of shallow slices with a sharp knife first to help the flavours penetrate. Cover and allow to marinate for an hour (or overnight) in the fridge.
Preheat the oven to 150°C. Transfer the meat to a roasting rack in a foil-lined roasting tin, if you have one, and cover with foil. Alternatively, line an oven-proof dish with foil, lay the meat flat and cover tightly with foil. Roast slowly for at least 1½ - 2 hours, or until the fat has rendered and the meat is tender and starting to fall apart.
To prepare the salad, boil the potatoes until just tender, drain and plunge into cold water. Combine the other salad ingredients in a large bowl. Once the potato is cool, gently mix through the dressing. Refrigerate until serving.
If the meat has not crisped up on top, uncover for the final 10 or so minutes and cook at 220-240C.
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 the lamb into strips and serve with the salad.