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    By anncathrin

    Lamb belly with herbs

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    The lamb belly is from a fatty and tasty part of the lamb, and it tastes even more when you season the meat with mountain herbs and spices.

    Serves 4-6

    PREPARATION:

    • 1

      Rub the salt all over the inside of the lamb belly. Pestle and mortar the herbs together and spread it on the meat. Roll it together and tie it up.

    • 2

      Preheat the oven to 340 Fahrenheit (170 Celsius), and put the roll in the oven for 1 hour with an ovenproof dish underneath. Turn down the heat to 210 Fahrenheit (100 Celsius) for 1 ½ hour. Let the lamb roll rest for 15 minutes.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E07 Mountain Lamb and tagged , , . Bookmark the permalink.
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  • The lamb belly is from a fatty and tasty part of the lamb, and it tastes even more when you season the meat with mountain herbs and spices.

    Serves 4-6

    PREPARATION:

    • 1

      Rub the salt all over the inside of the lamb belly. Pestle and mortar the herbs together and spread it on the meat. Roll it together and tie it up.

    • 2

      Preheat the oven to 340 Fahrenheit (170 Celsius), and put the roll in the oven for 1 hour with an ovenproof dish underneath. Turn down the heat to 210 Fahrenheit (100 Celsius) for 1 ½ hour. Let the lamb roll rest for 15 minutes.

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