Flap (also known as lamb ribs or belly) is prepared from the chest area. It offers good value for money if you can cook it right by 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. An alternative way to prepare your lamb flap is through long slow moist cooking methods, such as braising on low heat for 4-5 hours.
- Price is based on per pack weight of 950g to1kg
Product of Australia or New Zealand