News

Lamb Belly

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil
  • 4 eschalots – peeled and cut in half
  • 2 carrots – peeled and cut into rough pieces
  • 150g celeriac – peeled and cut into rough pieces
  • 1 bulb garlic split
  • 4 rosemary sprigs
  • 200g tomatoes – roughly chopped
  • 300ml white wine
  • Stock to cover (brown chicken is best suited, however, white chicken or beef stock can be substituted)


Method:

– Seal the lamb belly
– Colour the carrots, celeriac and eschalots in the same pan. Deglaze with tomato and white wine, reduce by half and split into 2 pressure cookers
– Place the lamb on top of the vegetables and cover with stock
– Cook at high pressure for 28 minutes
– Leave to cool and depressurize
– Place meat onto baking paper lined trays and press chill quickly in blast chiller
– When cooled, cut into desired sized pieces. As the size of the lamb belly’s vary throughout the seasons, portioning depends on length, width and thickness. Approximately 90g is good for a main sized portion
– Strain remaining liquid and return to heat. Leave to reduce until a desired sauce consistency is obtained

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.

COVID-19 and the Market

COVID-19 and the Market - Update