Ingredients

Steps

• Preheat the oven to 150°C and roll the lamb belly flat on a surface.
• Score the meat in a lattice pattern to within 5mm of the base.
• Combine the chopped herbs, seeds, salts, and oil in a bowl.
• Rub the herb mixture into the scored gaps and place the meat in a roasting tin.
• Heat a griddle or grill to high.
• Griddle the lamb for five minutes until the exterior is crisp and charred.
• Roast in the oven for 90 minutes until cooked through.