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Lamb Flaps

Name: Lamb Flaps
Total time: 40 min
Yield: Serves 4
Cuisine: Papua New Guinea
Ingredients: 600g (belly) Lamb; 2 cloves Garlic; 1 tbsp Soy Sauce; 1 tsp Salt; 1/2 tsp Black Pepper; 2 Sweet potato

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Lamb belly grilled crisp with salt and pepper — a popular market barbecue in Papua New Guinea.

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📖 The Story Behind This Dish

Lamb flaps — lamb belly imported from Australia and New Zealand — are hugely popular in Papua New Guinea as an affordable meat. They're grilled crisp over charcoal at markets and roadside stalls and eaten with sweet potato or cooking bananas. Because they're fatty, people are sometimes cautioned not to eat too much.

🌆 Where it's eaten: In a corner of a town market in Papua New Guinea, lamb flaps sizzle on a charcoal grill made from a cut oil drum.

🥕 Ingredients (serves 4)

Lamb 600g (belly)
Garlic 2 cloves
Soy Sauce 1 tbsp
Salt 1 tsp
Black Pepper 1/2 tsp
Sweet potato 2

👩‍🍳 Instructions

Cut the lamb into easy-to-eat pieces.
Rub with grated garlic, soy sauce, salt, and pepper and let stand 30 minutes.
Boil or roast the sweet potatoes in their skins.
Grill over charcoal or under a grill until crisp on both sides, letting the fat drip off.
Serve with the sweet potatoes.

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