Grilled Lamb Belly

Like pork belly, lamb belly is full of flavor.  If you have not tried this delicious cut, you, my friend, are missing out!

Things to know:

Is lamb belly the same as lamb breast?

Lamb belly is not the belly, it is actually the lamb breast, and it is very flavorful as well as a fatty cut of meat which means, even more delicious. This cut can be cooked in a few different ways such as slow-braised, smoking, or grilled.

Is lamb ok a little pink?

Yes, you can safely eat lamb pink in the middle (medium-rare or medium) if it’s a whole cut like chops, steaks, or a roast, as long as the outside is well-seared to kill surface bacteria; however, never eat minced lamb (burgers, kebabs, meatballs) pink, as bacteria get mixed throughout and must be cooked all the way through.

Why do we eat lamb but not sheep?

We eat lamb (young sheep) more than mutton (adult sheep) because lamb is significantly more tender, milder in flavor, and cooks faster, while mutton is tougher, gamier, and requires slow cooking, making lamb more appealing and convenient for modern tastes and cooking methods, though mutton is still consumed in many cultures. The shift towards lamb in some places also happened as wool became less valuable, making it more economical to sell young animals for meat. 

What is the cheapest part of lamb?

The cheapest cuts of lamb are typically the shoulder, neck (scrag/middle), and breast, as these cuts are flavorful but require slow cooking to become tender, making them less expensive than prime chops or loin. Lamb offal (liver, kidney) is also very budget-friendly, and you can save money by buying whole cuts and butchering them yourself or looking for bulk deals.

What is an Argentine style grill?

Unlike conventional barbecues, which rely on direct flames, an Argentinian grill focuses on cooking over glowing embers. This method imparts a smoky depth of flavour to the meat while ensuring even cooking and reducing the risk of over-charring.