Lamb Belly, Bone-In (American) image number 0
Lamb Belly, Bone-In (American) image number 1
Lamb Belly, Bone-In (American) image number 2
Lamb Belly, Bone-In (American) image number 0
Lamb Belly, Bone-In (American) image number 1
Lamb Belly, Bone-In (American) image number 2

Lamb Belly, Bone-In (American)

Price $52.99
  • In Stock
fresh: 2 Pieces (6lbs avg total)
Price $52.99
Price $52.99
Frozen products may thaw in transit
Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor. Also known as lamb breast, lamb belly can be used in a variety of ways, much like pork belly. Low and slow cooking methods, like braising and slow roasting, work best for this rich, succulent cut.
  • Domestically raised
  • From heritage breeds
  • Young lamb
  • Pasture raised; finished with supplemental grain
  • No antibiotics, no hormones from birth
  • Certified Halal
  • Ships in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
  • Subscription Eligible

Cooking Methods: Roast, Reverse Sear, Braise, Barbecue, Smoke

Cooking Tips: Lamb belly can be braised until fall-apart tender, then shredded and used for sandwiches, pasta filling, or tacos. Or it can be deboned, stuffed, rolled into a roulade, and slow roasted until tender for an impressive main course. When slow roasting to be pulled apart, we recommend seasoning and then placing a single layer of lamb belly in an oven ready vessel. Preheat your oven to 325 degrees F, cover lamb belly vessel with foil and cook for approximately 4 hours.

Our domestically-raised lamb comes from the Rocky Mountain region, where our ranching cooperative provides a stress-free environment for the young sheep.

Brought to high-altitude pastures to graze on pristine grasses, the Rambouillet/Suffolk breed lambs are raised with natural and sustainable methods, and never given antibiotics or hormones. They are finished with a minimal supplemental grain feed which contains no animal by-products.

The lambs are raised to the age of six to nine months, instead of one year, which is more common, resulting in a tender texture and superb flavor.