Slow cooked lamb's lap (brisket/rib ends)

 

Slow cooked lamb's lap (brisket/rib ends)

Slow cooked lamb's lap (brisket/rib ends)

 

A half lamb comes with this flap of the belly part of the lamb, consisting of brisket with the tough ligament layers and the end of rib cage bones. I used the slow cooker to stew it for 4 hours, minimum effort and ready to serve at dinner with some rice.

1. Cut lamb's lap into big pieces, cover with water and bring to boil.

2. Add in root vegetables, I used Khol rabi here, add slices of ginger, cloves of garlic, white peppercorn, cardamom, star anis, old mandarin peel, season with salt. Pour into slow cooker and let it simmer.

3. Half an hour before serving, cut Savoy cabbage into strips, mix into stew, finally a handful of fresh parsley just before serving.