EWSBUTCHERS wrote:

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hey guys 

 

Happy new year to you all

 

Just wondering if any of you could give some ideas for belly of lamb as we are currently finding no use for them and end up dumping or giving them away ! 

 

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 Do you mean lamb breast? The thing that would be spareribs on pork, or the plate on beef?  Maybe you could stuff it with seasoned ground lamb. 

Id have said stuff and roll them once you take off the bones and trim up the excess fat maybe make the posh with sundried tomatoes or spinach stuffing. They are usually just trimmed up and diced once their is enough for a few Kg with boned out lamb necks where I work selling 5 -6 whole lamb a week. Its a hard thing to sell because even at diced at say 13 euro/kg its hard to sell when supermarkets regularly do half price legs of lamb for about 11 euro/kg ive even seen it for 8/kg.

Still hard to sell hard to sell because people are put off by the fat and slow cooking best roll one for yourself and cook it at home so you can give the best advice.

You just have to work out if cost of stuffing will make it worth you while just stuffing it with butcher stuffing might not make them posh enough to sell.

Like butcherD id have suggested these things en.wikipedia.org/wiki/Merguez make them long and roll into a spiral shape and stick 2 skewers at rightangles and display them with a sprig of mint.Tasty sausages they are too.

Is it ever summer here? I was going to suggest kebabs too kofte kebabs really saves making lamb sausages with lamb casings. You can sell kebabs in the winter just wrap em in an oven ready tinfoil dish and say oven bake. Get stickers. But thats more work than just trimming and dicing.

This guy just rolls it www.youtube.com/watch i was gonna link it cos he said ppl pay a fiver for one skip to 17 mins in i didnt look at his recipe or how he merchanises it.

Seriously try moroccan north africa sausages get your spices and enjoy eat them yourself if you end up throwing the breasts away.

yummy for the tummy