Pig Jam 1850's

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 kg lamb belly (kinned boned)
• 1 tablespoon salt
• 3 bay leaves
• 3 sprigs thyme
• 2 garlic cloves (whole)
• 1/2 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• 250 ml water

Recipe

• 1 cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
• 2 preheat oven to 160°c.
• 3 place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
• 4 the lamb should be meltingly tender and fat transluce3nt.
• 5 lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
• 6 pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
• 7 seal well with cling film.
• 8 best eaten in the first few day after making.