A perfect lamb recipe for a Summer's day. 


  • 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.


This recipe was provided by Ocean Spray. 

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