There is such a lot of good lamb around but today I’m using a scrap cut, often discarded as dog food.

Lamb belly, Lamb flaps or Lamb breast.

Essentially it is the flap of skin and fat that runs from the bottom of the ribcage on one side to the other, it holds the stomach and intestines up and in place.

It is tough and fatty but packs a huge flavour punch

These are Lamb flaps, sometimes you will get the entire thing and that will be 300mm (1 foot) wide and roughly 600mm (2 foot) long, it doesn’t matter because you want it to be roughly 300mm (1 foot) square, so either cut it down or overlap pieces to get the right size.

Season with salt and pepper.

Sprinkle with Mint, Chilli slices and garlic

Roll the flaps as tight as you can and tie tightly with some butcher’s twine.

Place the rolled flaps in a BBQ Proof dish, I’m using my Lodge Camp oven.

Pour over some chicken stock till the stock comes halfway up the sides of the rolled meat.

Place inside your Smoker or BBQ and Smoke Braise at roughly 150°C (300°F) until the Lamb is extremely tender, this will take 3-4 hours, maybe more, turn the Lamb a couple of times during the cook so it doesn’t dry out.

Once the Lamb is tender remove it from the BBQ. Remove the Lamb from the stock, reserve the stock and reduce it later to create a jus for service.

Let it cool just enough to handle it, then move quickly in the next phase.

Lay out overlapping sheets of plastic wrap.

Place one of the pieces of rolled Lamb onto the plastic wrap. Roll the Lamb in the plastic wrap as tightly as you can.

Holding the ends of the plastic wrap, like a Bon Bon, roll the “Bon Bon” forwards like it was a toy friction powered car, this will tighten your plastic wrap and start to form a sausage shape.

Lay out a piece of foil.  Fold back the ends of the plastic wrap so your roll can’t come undone. Now roll it tightly in the foil, as you go, you will be able to refine the shape into a tight uniform “Sausage”.

Place your finished roll in the fridge to set overnight.

Remove the roll from the fridge and carefully unwrap, then remove the butchers twine.

Cut the roll into medallions about 3cm (1 inch) thick.

Fry or grill over a medium heat to caramelise the outer surface and gently bring heat into the Roulades.

Arrange the Roulades on a plate or board for service. Serve with the warmed reduced stock from the day before.

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