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.
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.
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.