Image: Live Strong
The ‘lamb flap’ is the belly of the lamb, the equivalent of pork belly. In PNG, lamb flaps is sold at roadside markets and kai bars, being that it is considered one of the more affordable options in comparison to pricer cuts of meat like steak and pork.
Most Papua New Guineans are used to the good old fashioned barbecued lamb flap, or that which is fried, but what about the slow cooked variety?
Here’s a way to enjoy lamb flaps, the not so conventional way.
3 kg 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
Mix all ingredients together, pour over Lamb Flaps and marinate for a minimum 2 hours or overnight (if preferred).
Place Lamb Flaps in slow cooker on Low.
After 6 hours remove Lamb and scoop out oil.
Mix some corn flour and water and stir in till desired sauce thickness.
Remove sauce and then coat each Lamb Flap in the sauce before returning to the slow cooker.
Place tea towel under lid and cook a further 2 hours on Low.
If you want them a bit stickier you can switch to High for the last 60 mins
Serve and enjoy with rice or vegetables
Source: Slow Cooker Central