Slow-cooked Lamb Belly

Total Time: 3 hrs 45 mins Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 6
• 8 bay leaves
• 2 thumb-sized pieces gingerroot
• 15 garlic cloves
• 150 ml olive oil
• 3 kg lamb belly, ask your butcher to score it for you (complete with skin and bones)

Recipe

• 1 combine all the ingredients (apart from the lamb) in either a food processor or a pestle and mortar, then rub them well into the skin of the lamb belly . leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
• 2 preheat your oven to 110c/fan 90c/gas 1/4 or as low as it will go. roast the lamb for 3 hours. check to make sure it's not pink. if it is, give it a bit longer.
• 3 lastly, for your maillard reaction, whack the oven up to 240c/fan 220c/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
• 4 let the belly rest but not for more than 10 minutes and serve.