Lamb Flaps Recipe Please!

(mich) #1

Hi! @richard I remember you talking about lamb flaps in your podcast - I’ve just bought a fatty 2.6kg piece of “lamb flaps” (fabulous Fyshwick Markets!)- I’d like to slow cook it I think - I don’t want to much around with it too much. Could you kindly share a recipe for me? Thanks in advance.

(mich) #2

Edited to say most recipes on the web suggest trimming the fat…and well, you know…

(Richard Morris) #3

Fyshwick markets have untrimmed lamb flaps … good to know. see ya [car door sound … screeching tyres]

:slight_smile:

I’ve used this recipe (we replaced the honey with a splenda tablet) and that parsley vinegar sauce is really good.

(mich) #4

Thank you so much!
Yes-run, don’t walk! On spear -2.6kg for $18!!

#5

The technique I am familiar with is stuffing the flaps with a herbed feta (feta cut into small cubes with some fresh herbs, like thyme or rosemary, salt pepper and a squeeze of fresh lemon juice), and then rolled and tied with butcher string. And then I use the same cooking technique as shown in this recipe, with the mustard dressing and making of gravy.

(mich) #6

Thanks @Fiorella!
My oven is not working at the moment, so I marinated the meat in a bottle of red/garlic/rosemary overnight and then put in a slow cooker for 24 hours. It is fantastic!!!
I’ll keep this on high rotation !

#7

wow, sounds fantastic

(Rebecca) #8

I love lamb, never heard of lamb flaps, which butcher at the Fyshwick Markets?

(mich) #9

Mike’s Meats (between ?? Trugolds and the Fish shop). They’re great.

(Rebecca) #10

Thanks I will have to make a trip there and check them out.