Lamb Belly, Bone-In (American)
- 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.