Slow-cooked lamb belly

Slow-cooked lamb belly

Ben's Meat Bible
Benito Martin

This is my Aussie version of porchetta. It’s the same principle: a herb-spiked roll of meat slowly cooked and then finished in a hot oven to achieve a lovely crackle. Belly of lamb can be quite rich so a salsa verde is a fantastic sauce to serve with it to cut through the fattiness. Alternatively, a simple crisp green salad would do the trick.


Quantity Ingredient
1 x 600g lamb belly or boneless lamb breast
2 tablespoons chopped rosemary
2 tablespoons chopped garlic
1 tablespoon fennel seeds or dried oregano
1 tablespoon salt
1/2 tablespoon white peppercorns, crushed
2 tablespoons olive oil
250ml water
see method for ingredients, to serve


  1. Preheat the oven to 150°C.
  2. Lay the lamb belly flat on a work surface. Using a sharp knife, score the lamb skin in a lattice pattern to within 5 mm of the base.
  3. Combine the rosemary, garlic, fennel seeds, salt, peppercorns and oil in a bowl.
  4. Rub this mixture deep into scoring of the lamb, then roll the belly tightly and secure with kitchen string at intervals (at least 6) along its length. Season the rolled belly well with salt and pepper and place it in a roasting tin. Pour in the water and cook in the oven for 2½ hours, until very tender. Keep an eye on the lamb and add a little water if it looks a little dry.
  5. Increase the temperature to 200°C and continue to cook for a further 20 minutes, turning the lamb if necessary so that all sides crisp up.
  6. Slice and serve with roasted root vegetables, such as heirloom carrots, parsnips and fennel, and Mexican salsa verde.
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