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This joint is prepared from three boneless breasts of lamb, with the red flank meat and excess fat removed. Ideal for slow or sous vide cooking.
1
Only lean breasts are suitable for this cut.
2
Remove ribs and soft bones (cartilage).
3
Remove gristle sheet and excess fat.
4
Remove red flank meat and excess fat from the outer side.
5
Place 3-4 trimmed breasts (depending on size) on top of each other facing opposite sides.
6
Roll using string or netting to secure.
7
Rolled Belly of Lamb.