BBC navigation


Slow roast belly of lamb

Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted with herbs and spices, or barbecued.


Preparation method

  1. Preheat the oven to 150C/300F/Gas 2. Roll out the lamb belly flat on a surface.

  2. Using a sharp knife, score the meat to within 5mm/¼in of the base, in a lattice pattern.

  3. Combine the chopped herbs and spices in a bowl with the oil.

  4. Rub the mixture into all the scored gaps of the meat and place in a roasting tin.

  5. Preheat a grill or griddle to high.

  6. Griddle or grill the lamb for five minutes on a high heat until the outside is crisp and charring.

  7. Roast for one hour 30 minutes, or until cooked through.

  8. If you wish to cook it on a barbecue, heat the barbecue. Fry the lamb in olive oil on a high heat in a frying pan for 10 minutes. Wrap the lamb in foil and poke holes all over.

  9. When the embers of the barbecue are low but constant, leave the foiled lamb to cook for one hour 30 minutes.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss