Grass fed lamb belly is from the boneless, fatty underside of the animal and is fatty, flavorful and very adaptable. It can be cured like pork belly for bacon, brined or braised like brisket. It also lends itself to Moroccan and Indian spices like cumin, coriander, turmeric, cinnamon and black pepper and works well rolled and trussed as a roulade. 100% grass fed lamb meat.
2 half Belly flaps per package approximately 2.0 to 2.6 lbs total.