Rolled Belly of Lamb

Code: Breast L013

Description

This joint is prepared from three boneless breasts of lamb, with the red flank meat and excess fat removed. Ideal for slow or sous vide cooking.

Breast L013
Breast L013
Rolled Belly of Lamb Meat Cut Spec Step 1

1

Only lean breasts are suitable for this cut.

Rolled Belly of Lamb Meat Cut Spec Step 2

2

Remove ribs and soft bones (cartilage).

Rolled Belly of Lamb Meat Cut Spec Step 3

3

Remove gristle sheet and excess fat.

Rolled Belly of Lamb Meat Cut Spec Step 4

4

Remove red flank meat and excess fat from the outer side. 

Rolled Belly of Lamb Meat Cut Spec Step 5

5

Place 3-4 trimmed breasts (depending on size) on top of each other facing opposite sides.

Rolled Belly of Lamb Meat Cut Spec Step 6

6

Roll using string or netting to secure.

Rolled Belly of Lamb Meat Cut Spec Step 7

7

Rolled Belly of Lamb.

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