Slow Roasted Stuffed Lamb Belly Recipe

Name: Slow Roasted Stuffed Lamb Belly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 red onion, minced; 1/2 teaspoon fennel seed, toasted and ground; 1/4 teaspoon black pepper, toasted and ground; 1/4 teaspoon chili flakes; 1 cup stale country bread, diced; 1 tablespoon raisins, soaked and drained; 2 tablespoons bulgur wheat, soaked and drained in hot water, water reserved; 1 egg; 1 American lamb breast, bones removed and butterflied; 1/2 pound ground American lamb shoulder; twine; 3/4 cup farro, rinsed and boiled till tender in salted water; 1 medium sized cucumber, halved, seeded, and sliced into 1/2 inch rounds; 1/2 red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1 tablespoon mint, chopped; 3 radishes, sliced; 1 tablespoon raisins, soaked and drained; fresh lemon juice, as needed; 1/4 cup yogurt, Greek style; 1 1/2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1/2 tablespoon dill, chopped

Servings: persons

1/4 red onion, minced
1/2 teaspoon fennel seed, toasted and ground
1/4 teaspoon black pepper, toasted and ground
1/4 teaspoon chili flakes
1 cup stale country bread, diced
1 tablespoon raisins, soaked and drained
2 tablespoons bulgur wheat, soaked and drained in hot water, water reserved
1 egg
1 American lamb breast, bones removed and butterflied
1/2 pound ground American lamb shoulder
twine
3/4 cup farro, rinsed and boiled till tender in salted water
1 medium sized cucumber, halved, seeded, and sliced into 1/2 inch rounds
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1 tablespoon mint, chopped
3 radishes, sliced
1 tablespoon raisins, soaked and drained
fresh lemon juice, as needed
1/4 cup yogurt, Greek style
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dill, chopped

1
Preheat the oven to 300 degrees.
2
Saute onion in olive oil over medium heat for 5 minutes.
3
Add spices and toast in the oil for 3 minutes.
4
Remove from heat and cool.
5
Combine the onion mixture with the bread, raisins, bulgur, egg & ground lamb.
6
Season the boneless lamb belly with salt and pepper to taste.
7
Place the stuffing inside the belly, roll the belly up and tie with cooking twine.
8
Place the stuffed lamb on a racked roasting pan with one cup of white wine in the bottom.
9
Cover with foil and roast the lamb covered in the oven for two hours.
10
Remove foil cover and cook an additional 15 minutes, basting with the cooking juices.
11
Remove lamb from the oven and allow it to rest for 20 minutes.
12
Slice the lamb belly and serve with farro salad.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 red onion, minced, 1/2 teaspoon fennel seed, toasted and ground, 1/4 teaspoon black pepper, toasted and ground, 1/4 teaspoon chili flakes, and more.

Yes, Slow Roasted Stuffed Lamb Belly falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Roasted Stuffed Lamb Belly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions