Barbecued Lamb Breast with Malt Vinegar Sauce

by Robert Thompson

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 20 minutes, plus 3 hours to slow-cook


1 lamb breast, weighing approximately 1.3kg

1 tbsp of ground white pepper

1/2 tbsp of onion powder

1/2 tbsp of garlic powder

1 tbsp of brown sugar

1 tbsp of flaky sea salt

1 tbsp of mustard powder

8 bay leaves, crushed in a pestle and mortar into flakes

200ml of malt vinegar

2 tbsp of caster sugar

2 tbsp of mint, leaves picked and finely chopped

2 tbsp of tarragon, leaves picked and finely chopped

4 tbsp of mayonnaise

6 dashes of Worcestershire sauce


1. These ribs are best slow cooked on a barbecue but of course can still be slow cooked in an oven at 160°C/gas mark 3 for 2.5–3 hours. If cooking on a barbecue, set up a kettle barbecue for indirect cooking

2. Blend all the rub ingredients together and rub all over the lamb

3. Place the lamb belly, skin-side down, on the opposite side of grill to the coals and pop the lid on. Set the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid

4. Cook for 3 hours, the heat will initially be around 200°C but will drop through the cooking and settle at about 120°C for the bulk of the cooking. You should turn the belly every 45 minutes

5. To make the dipping sauce, add the sugar and finely chopped herbs to the vinegar and give it a good stir until the sugar has dissolved

6. Add the mayo and whisk until it's incorporated. Add the Worcestershire sauce and give it a final whisk

7. Once the ribs are cooked, remove from the barbecue, allow to cool a little and chop them roughly. Pour over about 1/2 of the sauce, if you like, retaining the other half for dipping