SLOW COOKED LAMB FLAPS

Sweet and sticky Lamb Flaps.
Lamb Flap is the belly of the lamb (the Lamb equivalent of pork belly)

Submitted by Tania Maree

SLOW COOKED LAMB FLAPS

Sweet and sticky Lamb Flaps. Lamb Flap is the belly of the lamb (the Lamb equivalent of pork belly)
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Prep Time 2 hrs
Cook Time 8 hrs
Total Time 10 hrs

Ingredients
 

  • 3kg Lamb Flaps
  • 3/4 cup Bourbon BBQ Sauce
  • 3/4 cup Honey
  • 1 Cup Brown Sugar (packed)
  • 1/3 cup Apple Cider Vinegar
  • 4 tspn Minced Garlic
  • 2 tspn Sweet Paprika

Instructions
 

  • Mix all ingredients together, pour over Lamb Flaps and marinate for a minimum 2 hrs or overnight if preferred
  • Place Lamb Flaps in slow cooker on Low
  • After 6hrs remove Lamb and scoop out oil from Lamb
  • Mix some corn flour and water and stir in till desired sauce thickness
  • Remove sauce and then coated each Lamb Flap in the sauce before returning to the slow cooker
  • Place tea towel under lid and cook a further 2hrs on Low
  • If you want them a bit more sticky you can switch to High for the last 60 mins
  • Serve and enjoy
Tried this recipe?Let us know how it was!

4 thoughts on “SLOW COOKED LAMB FLAPS”

  1. Calorie content please? Want to make but need info on that material. Looks great. Jon will love this. Am dieting so maybe not good for me! Jon I’ll send this to you!

  2. Made this in the Weber kettle. Marinated overnight in the fridge then 7 hours cooking, could have used another hour but the sauce was an absolute treat!

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