Has anyone ever cooked these before? I wanted to experiment with these bone in lamb belly pieces. I have not seen many recipes online for these and I don’t really want to just smoke them. Any ideas?
by Bkxray0311
9 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Responsible_Sound_71
Smoke and braise is my first thought
loweexclamationpoint
Not much meat on those.. is that from Aldi?
sorewrist272
I like lamb breast braised in a curry. Tasty cut, but not sure I’d sous vide it – lots of fat, and doesn’t seem to overcook easily
timeonmyhandz
Only time I tried lamb breast I cut a pocket between the ribs and the meat and stuffed it and roasted…
Frankly wasn’t worth it since the amount of meat on the rack was minimal…
JLRD9319
I used to get these from aldi, the ones I get usually have tons of meat on them. I put it in a baking dish lined with foil and parchment paper. Olive oil all over and I like to make little slits and rub in some chopped garlic cloves, then season with whatever I’m feelin. Sometimes a little splash of wine, or broth or both to cover the bottom. Parchment paper and foil on top wrapped up tight, and into the oven at 275 for 3-4 hours. Last 20 minutes uncovered and crank it up to 450 for 15-20 minutes. Perfection.
ah111177780
I have done a rolled lamb belly. 140f for 30ish hours then sliced a portion and seared. Was really yum, but think something like a 180f for 12-18 hours and do a more well done might have been better.
I use the top portion with a slicer for shabu shabu. I also like to cook them in a stew after soaking them in water and some spices to get the gamey flavors out before cooking.
9 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Smoke and braise is my first thought
Not much meat on those.. is that from Aldi?
I like lamb breast braised in a curry. Tasty cut, but not sure I’d sous vide it – lots of fat, and doesn’t seem to overcook easily
Only time I tried lamb breast I cut a pocket between the ribs and the meat and stuffed it and roasted…
Frankly wasn’t worth it since the amount of meat on the rack was minimal…
I used to get these from aldi, the ones I get usually have tons of meat on them. I put it in a baking dish lined with foil and parchment paper. Olive oil all over and I like to make little slits and rub in some chopped garlic cloves, then season with whatever I’m feelin. Sometimes a little splash of wine, or broth or both to cover the bottom. Parchment paper and foil on top wrapped up tight, and into the oven at 275 for 3-4 hours. Last 20 minutes uncovered and crank it up to 450 for 15-20 minutes. Perfection.
I have done a rolled lamb belly. 140f for 30ish hours then sliced a portion and seared. Was really yum, but think something like a 180f for 12-18 hours and do a more well done might have been better.
Can’t tell if that’s bone-in or not but I made this a while back and it was killer. https://www.craftbeering.com/lamb-breast-recipe/
I use the top portion with a slicer for shabu shabu. I also like to cook them in a stew after soaking them in water and some spices to get the gamey flavors out before cooking.