Rolled Belly of Lamb

Code: Breast L013

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.

Only lean breasts are suitable for this cut.

Remove ribs and soft bones (cartilage).

Remove gristle sheet and excess fat.

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

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

Roll using string or netting to secure.

Rolled Belly of Lamb.