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Roasted Stuffed Lamb Belly

Prep Time:1 Hours
Cook Time:2 Hours

Nutritional Information

Lamb belly is an under utilized cut of meat. It has great flavor and texture when prepared properly.


  • Stuffed Lamb Belly
  • 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 lb. American lamb breast, bones removed and butterflied
  • 1/2 lb. ground American lamb shoulder twine
  • Yogurt Dressing
  • 1/4 cup yogurt, Greek style
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 tablespoon dill, chopped


  • 1. For Stuffed Lamb Belly: Preheat the Egg to 300ºF for indirect heat. Sauté onion in olive oil over medium heat for 5 minutes. Add spices and toast in the oil for 3 minutes. Remove from heat and cool. Combine the onion mixture with the bread, raisins, bulgur, and egg. Season the boneless lamb belly with salt and pepper to taste. Place the stuffing inside the belly, roll the belly up and tie with cooking twine. Place the stuffed lamb on a racked roasting pan with one cup of white wine in the bottom. Cover with foil and roast the lamb covered in the Egg for two hours. Remove foil cover and cook an additional 15 minutes, basting with the cooking juices. Remove lamb from the Egg and allow it to rest for 20 minutes. Slice the lamb belly and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828