Cranberry Glazed Sticky Lamb Belly


  • 500g lamb belly

    Salt and pepper, to season

    Olive oil, to season

    Rosemary, to season

    140g Ocean Spray® Jellied Cranberry Sauce

    50ml olive oil

    2 tbsp apple cider vinegar

    1 tbsp honey

    1 ½ tsp mild English mustard

    1 tsp fennel seeds, toasted

    2 sprigs of rosemary


1. Preheat oven to 140°C.
2. Generously season lamb belly with salt and pepper and rub with olive oil and rosemary.
3. Place lamb on a baking tray and bake for 2.5 hours.
4. To make glaze, mix Ocean Spray® Jellied Cranberry Sauce, olive oil, vinegar, honey, mustard, fennel seeds and rosemary together. 
5. Remove lamb from oven and pour mixed glaze over lamb.
6. On a medium heat, chargrill lamb on a BBQ until cooked to preference. Continue to baste lamb with the glaze as it cooks.
7. To serve, slice lamb roughly and garnish with more rosemary.



Rating Snapshot

Select a row below to filter reviews

5 Star Rating
0% Complete
4 Star Rating
0% Complete
3 Star Rating
0% Complete
2 Star Rating
0% Complete
1 Star Rating
0% Complete

Average Customer Rating

1 2 3 4 5