Lamb flaps are inexpensive cuts containing a portion of the rib bones. It refers to the breast of lamb too. Lamb flaps have a coarse texture and thus absorb marinades and seasonings. It is excellent cooked whole and sliced into strips. The meat is best for slow cooking methods because the meat is relatively tough. When not cooked properly, many describe it as ‘tough, scraggy meat. Traditionally it is deboned, stuffed, rolled, and tied for a luscious roast. Thus, most of the fat can render and drip away. Another way to prepare lamb flaps is through slow moist cooking methods. After searing over high heat, transfer to a deep-frying pan or casserole dish. Add stock, and vegetables and cover tightly. Slow and long cook in preheated oven or over a stovetop for a few hours. It comes apart in tender shreds.

You may use an acidic marinade to help tenderise lamb flaps. Adding olive oil to the marinade helps to break down the meat. Thus far, you may add a little vinegar, meat tenderiser or an enzyme powder.

Best before date: 24 months from manufacture
Ingredients: lamb
Product of Australia

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