Breast and Belly

 

Not alot you can make with the belly or breast other than rouladen – good thing it tastes so great. Cook the belly as a roll and then slice about 3/4 of an inch thick with a glass of red wine and enjoy.

sliced-belly-of-lamb-with-butternut-puree-summer-cabbage-and-a-mint-and-caper-jussliced-belly-of-lamb-with-butternut-puree-summer-cabbage-and-a-mint-and-caper-jussliced-belly-of-lamb-with-butternut-puree-summer-cabbage-and-a-mint-and-caper-jusbreast-l013-rolled-belly-of-lamb