What's cooking

Denham Estate Sticky Lamb Belly Read the Recipe
Head Chef

James Carn

  • For lamb:

  • 500g lamb belly
  • 1 ltr lamb stock
  • Salt
  • Ground cumin
  • Water
  • Carrot
  • Leek
  • Onion
  • Garlic
  • For onion:

  • 1 medium size onion
  • 150ml I.P.A
  • 300ml pickling liquor
  • For shallot cream:

  • 3 shallots
  • 2 cloves of garlic
  • Knob of butter
  • Salt
  • 100 ml white wine
  • 100ml chicken stock
  • For sweet breads:

  • 50g sweet breads
  • Flour
  • Egg
  • Bread crumbs

Denham estate sticky lamb belly, I.P.A pickled onion, wild garlic and broad beans

For lamb:

In a large deep tray, place the belly and cover it with salt and cumin, then leave it in fridge for an hour. Wash it off and place in the new tray with vegetables, and cover it with water and stock, then braise slowly in the oven for 4 hours at 130’C. After the belly is cooked, get it out and press it between 2 trays then leave it in the fridge until cold. Portion it and for future cooking reheat it in the oven for 10 minutes at 180’C.

For onion:

In a small saucepan place your onion, sliced in half, and then cover it with liquid and cook it for 20 minutes on a slow heat. Take it out of the saucepan and leave it in the fridge until cold.

For shallot cream:

Cut your shallots and garlic into small brunoise, place it in a pan with oil, cook it until dark brown, add the wine and reduce it down. In the blender place butter, hot cream and chicken stock, blend it until you have a smooth mixture and add your shallot mix, and then blend it again.

For sweet breads:

Boil sweet breads in water with salt until cooked. Cool it down and pane it in flour, egg and bread crumbs. Fry it until golden brown on 180’C.

Enjoy!