Slow-Roasted Belly Strips

Ingredients

• 2 lbs Finnsheep lamb belly
• 1 tbsp kosher salt
• 1 tsp each cumin and paprika
• 1/2 cup water

Method

1. 1

   Score the fat side in a shallow crosshatch and rub with salt and spices.

2. 2

   Set fat side up in a roasting pan with the water in the bottom. Cover with foil.

3. 3

   Roast at 300°F for 2 hours, then uncover and roast 30 minutes more until the top is crisp.

4. 4

   Cut into strips and serve with something acidic — pickles, slaw, or lemon.