All I can say about this is that it’s really good. To all you American kosher consumers out there, it may be hard to find lamb belly. I guess you’ll just have to join my meat co-op.
1 cut boneless lamb belly (ranges in size)
1 head garlic per lb. meat
1/2 bunch parsley per lb. meat
Zest of 1/2 lemon per lb. meat
2 tbsp. olive oil per lb. meat
1 cup dry white wine (optional)
Black pepper to taste
Tools & Equipment
Roasting pan or oven-save heavy pot with lid
If you don’t have a lidded pan you can use tin foil.
If your lamb belly came rolled up, unroll it onto a cutting board or platter. (If it came frozen, you’ll have to defrost it first.) If you are not using kosher meat, sprinkle the meat lightly with salt.
Preheat the oven to 300 degrees F.
Finely chop the garlic and the parsley. Combine garlic, parsley, lemon zest, black pepper, and olive oil in a small dish. Spread 1/3 of the mixture on the section of lamb belly that is closest to you. Begin rolling the lamb belly as tightly as you can. Roll it horizontally so that it takes the shape of a roast rather than a weird sausage. When you get to the edge of where you spread the filling, spread more and keep rolling. Keep going until the lamb belly is completely rolled up.
Tie the lamb belly to hold it in place in 4-5 places using cooking twine. If you have extra filling, pat it on the outside of the lamb. If using, pour wine into roasting pan. Place the belly in the roasting pan and cook for 2 – 2 1/2 hours. The meat should be soft and tender when it’s done. If you are using foil rather than a lidded pan, loosely wrap the whole lamb belly in foil, don’t just cover the top. Place this in a pan to catch juices.
Let rest 15 minutes before serving. To serve, cut crosswise slices so that each piece resembles a piece of jelly-roll.