Smoked Lamb Belly

Name: Geräucherter Lammbauch
Total time: 4 h
Ingredients: 18 g Meersalz grob; 6 g Schwarzer Pfeffer grob gemahlen; 5 g Kreuzkümmel gemahlen; 4 g Koriander gemahlen; 6 g Paprika geräuchert; 5 g Knoblauchgranulat; 8 g Brauner Zucker

Curing MixLambHot SmokingMedium4–6 hrs88–92 °C110–120 °CBeech + Cherry

Lamb belly is an underrated and affordable cut that transforms into a sensationally tender and aromatic dish through hours of low-temperature smoking. The intramuscular fat melts during smoking, keeping the meat incredibly juicy. An orientally inspired spice blend harmonizes perfectly with the intense lamb flavor.

Ingredients(for 1 kg)

Coarse sea salt18 g

Coarsely ground black pepper6 g

Ground cumin5 g

Ground coriander4 g

Smoked paprika6 g

Garlic granules5 g

Brown sugar8 g

Instructions

Preparation

20 min + at least 4 hrs marinating

Pat lamb belly dry. Score fat side in a diamond pattern about 5 mm deep without cutting into the meat. Mix all rub ingredients and vigorously massage into the lamb belly on all sides. Wrap in foil and refrigerate overnight.

Smoking

4–5 hrs

Heat smoker to 110–120 °C with beech and cherry wood. Place lamb belly fat side up. Smoke continuously until a core temperature of 88–92 °C is reached. Turn once after 2 hours.

Resting

20–30 min

Loosely wrap lamb belly in aluminum foil and rest for 20–30 minutes. Then slice across the grain or cut into cubes and serve.

Pro Tip

Smoke the lamb belly fat side up so the melting fat continuously bastes the meat. At a core temperature of 80 °C optionally wrap in foil for extra juiciness.

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