Flap (also known as lamb ribs or belly) is prepared from the chest area. The flap contains a portion of the rib bones which can be removed if required. The meat is relatively tough requiring long slow cooking. Traditionally it is deboned, stuffed, rolled and tied for a delicious roast where most of the fat can render and drip away.
Best cooking methods – Slow, Simmer, Roast
Trim away any thick layers of fat and debone any remaining ribs if desired. Leave a ½ centimeter of fat on the outside to protect the meat from drying out as it cooks. Season the meat with your choice of stuffing before rolling and securing with butchers twine. Brown the rolled lamb flap on a skillet over high heat before slow roasting in a preheated oven or grill at 160°C. Slow roast for 21/2 hours or until the stuffing in the middle internal temperature reaches 70°C. A long, slow cook will break down the muscle and connective tissue giving the lamb a rich tender texture with a crisp outer layer.
Rest for 10 minutes before slicing the string and serving.
Brand: Moralejo, Country: Spain
