I saw diced lamb flap at the supermarket the other day. Lamb flap is belly, or sometimes called breast. It’s not a cut of meat I see very often—lamb comes in leg, shank or shoulder, occasionally neck fillet. Looks very much like any other belly cut—layers of meat and fat with some bones. Cheaper than shank and looks perfect for braising.
I used the standard braising method and ingredients. Brown the meat, remove. Sweat mirepoix in browning juices, return meat to pan. Add chopped tomatoes, red wine and seasoning. I splashed out and got fresh rosemary this time.
Instead of braising for 3hrs in the oven, I used my dad’s thermal pot. This is a device that is made up of an inner cooking pot and an outer insulated container. The idea is a vacuum is created around the cooking pot, keeping it hot and the food slow cooking for a long time. Apart from the initial heating no other energy source is needed. A good video demo by one of the manufacturers showing how to cook lamb shanks:
I brought everything to a rolling boil for 20mins. Then it was simply a matter of leaving the stew overnight, total around 15hrs. It was still hot when I took it out, apparently the food can be kept at around 60˚C for 12hrs. I returned it to the hob, brought it to boiling for about 10mins to reduce the gravy a little. Cooking in a sealed device meant no evaporation.
Served the braised lamb flap with grilled okra and rosemary flatbread. Everything homemade and economical. Success all round.