Being a fan, no make that a lover of pork belly, I was intrigued the first time I saw lamb bellies at Wood n Hart Farms at the Halifax Farmer's Market. My inquires led to the discovery that the lamb belly cut was the result of an American chef's request and Bill thought he would introduce it to his Halifax clientele to see if there was any interest. I was keen to try it using Bill's recommendation of an apricot stuffing. The first attempt involved a stuffing made of bread crumbs, apricots, onions, herbs, butter and salt and pepper. It was good! Since that first attempt I continue to seek out the perfect lamb belly stuffing and after close to 10 variations, I've found our household favorite. The stuffing...mint, lots of it from the garden or indoor herb pot, stale bread crumbs, finely chopped onion, butter, egg and salt & pepper.
As mentioned, for those that you that live in Halifax, you can find lamb bellies at the old historic Halifax market at Wood n Hart, provided I've not been there before you and purchased the lot. Should you not be fortunate enough to live in this city, check with your local butcher who might be able to obtain this unappreciated cut.
Remove some of the fat and most the membrane from the bellies. Mix up the bread crumbs, mint, onion, butter, egg salt and pepper. You'll need butcher's string, 2 pieces per belly to keep the belly together. Roll the stuffed lamb bellies, membrane side out. Slice a clove of garlic and place a few pieces of garlic in your lamb belly roll.
Add a little oil and butter to a cast iron pan, brown the bellies and place in the oven to finish cooking for about a half hour.
Serve with braised leeks, celeriac or any side vegetable that you have available.
Bon appetit!
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