Cured, pulled lamb with cauliflower soup

Pulled cured lamb salad with cauliflower soup

Soup and bread is a perfect combination. The cauliflower season has started and all of the sudden there is local, big heads of cauliflower for sale. I had some friends coming over and thought it would make a nice starter.

Going home with my newly acquired cauliflower I stopped by the butcher and I saw a breast of lamb, also called lamb belly.

Lamb belly is a very cheap and very rich part of the lamb. It takes a bit of cooking but the flavours your get are amazing. I read a recipe by Gordon Ramsay that looked interesting where he stuffed, rolled and slow cooked it. One lambs belly is enough for four people. I haven’t made it as I am wondering if it might be too rich but one day I know I will.


My favourite way to cook lamb belly is to cure it,pull the meat and make lamb crackling. I thought this would go with the smooth cauliflower. I have done it before and this time I did a few minor changes, here is the original recipe.


Pulled lamb with lamb crackling

preparation time 5 minutes

cooking time 3 1/2 hours + about 15 minutes

oven 120C or 250F

 serves 6 as a starter 


  • 1 lamb belly
  • 1 dl or 1/2 cup of demerara sugar
  • 1 dl or 1/2 cup of salt
  • 6 fresh or 2 dried bay leaves
  • 2 dried chillies

Cut the lamb belly in to 6 chunky slices. Mix the curing ingredients.


Cure for lamb


Make sure the curing ingredients are mixed and cover the lamb belly slices.


curing lamb belly


Let the lambs belly cure over night, place it on a plate with a weight on top.

Rinse the lambs belly before placing in on an oven tray, skin up, and roast for 3-31/2 hours.

Once the lamb is cooked let it cool a little before separating the skin from the rest of the meat. Scrape off as much fat as you can and pat dry with kitchen tissue. Pull the meat apart.


pulled lamb


Slice the skin and place it back on the oven tray. Turn the heat up and cook the skin until it is crispy.

Whilst the lamb crackling is cooking make the cauliflower soup. I would normally use chicken stock but I wanted it to be vegetarian and let the cauliflower flavour come through so I used a little cream and thinned the soup slightly with water.


Cauliflower soup 

preparation time time 5 minutes 

cooking time 10 minutes 

serves 5


  • 1 medium head of cauliflower, cut up in chunks
  • 1 dl or 1/2 cup of cream
  • 1/2 dl or 1/4 cup water
  • truffle salt and white pepper to taste.

Place the cauliflower in a steamer and steam until just cooked soft. Place the cauliflower in a blender and mix with the cream until smooth. Add water, a little at the time. Place the smooth cauliflower in a pan and thin with water until you have the desired consistency. Taste with truffle salt and white pepper. I kept the soup quite thick.


Cured, pulled lamb salad on toast

preparation time 10 minutes 

cooking time 0 minutes 

serves 4


  • 1/4 of the pulled lamb
  • 1 1/4 slice of cubed watermelon
  • 1 small handful of shelled broad beans
  • 1 spring onion, sliced
  • 1 tbsp olive oil
  • juice of 1/2 lemon
  • a pinch of sea salt
  • edible flower petals for garnish (optional)

Double shell the broad beans and mix all of the ingredients, Drizzle over the oil, the lemon juice and sprinkle with sea salt before mixing.

Spoon up the lamb salad on toast and serve with cauliflower soup.


Pulled cured lamb salad with cauliflower soup


Cauliflower has a wonderful and creamy consistency when blended. It would have been delicious with some cheese in but I didn’t want too many flavours with the cured lamb. The salad added a nice texture and it was a great starter.









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