Ingredients:
1.5kg Athleat Lamb Belly
A Few Sprigs of Fresh Rosemary
Salt & Pepper to taste
For the “Mop” Sauce
1 Lemon
Water
Garlic
Salt
Method:
This is a slow cooking classic and we have chosen the simplest possible recipe to let the meat shine! We will have already prepared this cut of meat for you to cook directly from the pack! So all you need to do is rub generously with salt and pepper and then, because we have rolled the lamb breast for you just poke it a few sprigs of rosemary where you can.
This recipe really is meant for a charcoal “Kettle” BBQ but you can cook this in the oven (but it won’t be as good!). Just cook the Lamb in a low heat (150 deg) following the simple basting instructions below.
If you are smoking the lamb belly on your BBQ, just set up your Kettle with the lit coals around the edge with a drip tray which has a little water in it, in the middle as below.
Then Place your Lamb Belly on the grill above:
Then place the lid on and, while adding coals as you go, possibly every hour as needed. The goal here is to keep a constant low heat with a little smoke. You can throw some herbs on the coals every now and then too.
Check the meat often basting with the “mop” sauce which is simply the juice from 1 lemon, a cup of water, big pinch of salt and a crushed garlic clove.
The mop sauce keeps the meat moist and helps the smoke to penetrate. Mop sauce shouldn’t have tomatoes or sugar in, otherwise it might burn. You baste whenever the meat looks dry, especially towards the end.
4 hours should do it either in the oven or BBQ, then let it rest for 20 minutes.
The meat is moist and soft. The outside is crisp and tangy-sweet with smoke. The flavour is incredible
Enjoy!
