With gratitude to Lauraine Jacobs for the recipe, Liz Clarkson for the photography and Kate Arbuthnot for the styling.
Ingredients for a generous dish for six people:
800g Provenance Lamb belly or lamb flap
For the stuffing:
1 onion, finely chopped
2 tbsp oil
2 tbsp butter
1 apple, cored and chopped into 2cm dice
1 cup chunky breadcrumbs (sourdough or Thoroughbread’s Paleo Gold)
50g fresh walnuts, chopped lightly
½ cup chopped parsley and thyme
1 egg, beaten
Salt and pepper
1 cup Chia Sisters apple and boysenberry juice
Preheat the oven to 180°C.
Cut 12 x 30cm pieces of string. Lay these 2-3cm apart on a clean work surface and lay the lamb belly (lamb flap) skin side down on top of these. The cut of lamb may be irregular or in two pieces so try to form a neat rectangle.
Make the stuffing by tossing the onion into a pan with the oil and butter and stir well over gentle heat. As the onion starts to soften, add the chopped apple and stir well to coat with the oil and butter and onion. Cover the pan and allow this to cook covered, over very gentle heat until soft. Remove from the pan to a bowl.
Stir in the breadcrumbs, walnuts and herbs. Add the beaten egg and mix really well with plenty of seasoning.
When the stuffing is cold, spread a thin layer over the surface of the lamb and roll it up, tying neatly at 2-3cm intervals. There should be plenty of stuffing leftover so form this into balls a little larger than a golf ball.
Place the rolled lamb and the stuffing balls in a roasting pan and tip over the apple and boysenberry juice.
Roast in the oven for an hour until the skin is golden, the juices run clear and the stuffing balls are crisp.
Allow the lamb to stand. Covered with foil for about 15 minutes before carving into neat slices onto a hot serving platter. Serve with the stuffing balls and pour the pan juices over the meat.
Wine match: Perfect to enjoy alongside a wonderful Pinot Noir. We love Giesen The Brothers Marlborough Pinot Noir or Ara Single Estate Marlborough Pinot Noir.