Lamb flaps…

A Lamb flap is a special meat cut from the chest area. The flap normally contains a portion of the rib bones. Lamb flaps are also known as lamb ribs or bellies. The meat is relatively tough. Hence, it is best with slow-cooking recipes. The lamb flap cut is traditionally deboned, stuffed, rolled, and tied for a delicious roast. So, most of the fat can render and drip away.

Lamb flaps or breasts of lamb are inexpensive cuts of meat. Since they consist of rib meat, Western countries consider it low-quality meat. This is contrary to pork and beef ribs. Some people confuse flaps with lamb belly. In fact, the reference to lamb belly is incorrect. It is actually the lamb breast. It is though extremely flavoursome, and has fatty cuts of lamb. They are delicious and best cooked by grilling, smoking, or slow braising.

Lamb prices

While the lamb is normally a much pricier type of meat, a few types of cuts are often overlooked. They offer good value. One of these cuts is lamb flaps. It is a portion of the animal’s chest and contains the gristly ends of the ribs. The butcher trims away when they cut racks and rib chops. Flap meat is normally interlayered with thick bands of fat.

Best cooking methods 

You may want to trim away any thick layers of fats. However, leave about 5mm of the outside fat. It helps to protect the meat from drying out when cooking. Debone the flaps and season the meat with your choice of stuffing. Roll the flap and secure it with butcher’s twine.

Brown the rolled lamb flap over high heat on a skillet. Then slow roast in a preheated oven or a grill at about 160 degrees Celsius. Slow roasting to continue for 2.5 hours or until the stuffing temperature in the middle reaches 70 degrees Celsius. Thus far, a long and slow cook helps to break down the connective tissue and the muscles. It gives the lamb a richer tender texture with a crisp outer layer. Rest for 10 minutes or so before slicing to serve. 

Another option

Another option for cooking lamb flaps is the long and slow moist cooking methods. So, sear the meat over high heat. Then transfer to a casserole dish or deep-frying pan. Simply add stock, and vegetables and cover with a lid. Slow cook is a preheated oven. You may cook over a stove top on low heat for 4 to 5 hours.

Roasted flaps of lamb may not sound appetizing. However, it is a stunning dish. Particularly when you slow cook it, good things happen. These are simple recipes. Thus far, one needs to be patient to cook it low and slow.

Lamb flap properties

Lamb flap naturally contains a higher percentage of fats. About 100g serving of lamb flap contains 34g total fats. About 14.5g of saturated fats, 9.5g of monosaturated fats, and 1.0g of polyunsaturated fats. There is about 1.5g of trans fats. Therefore, the cholesterol content is almost 72.5mg

Flaps contain a considerable amount of protein and zero carbohydrates. It contains decent amounts of vitamin A, vitamin B, B6, and vitamin E. Whereas it contains minute amounts of vitamin D and no vitamin C. Flap meat is a good source of phosphorus, iron, and magnesium,