The belly of the lamb — layered fat and meat that becomes rich and unctuous when braised or rolled and slow-roasted. Underused but deeply rewarding.
The belly of the lamb — layered fat and meat that becomes rich and unctuous when braised or rolled and slow-roasted. Underused but deeply rewarding.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
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