Lamb Belly Porchetta

This lamb belly porchetta was developed by Chef Vinnie Savadel and Chef Paul Mattison of Mattison’s 41 for an event they hosted in September of 2016 that featured Niman Ranch products. They worked to recreate our annual Farmer Appreciation Dinner with a special wine pairing. Since this lamb belly porchetta stole the show, he’s sharing his recipe so that people across the country can enjoy in appreciation of farmers everywhere.



1 Niman Ranch lamb belly

3 tablespoons extra virgin olive oil

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

1 ½ tablespoons kosher salt

1 teaspoon black pepper

Niman Ranch Pork Stuffing

1 pound Niman Ranch ground pork

2 teaspoondried oregano

1 teaspoon dried basil

1 tablespoonkosher salt

½ teaspoon black pepper

¼ cup minced sweet onion

1 tablespoon minced garlic

Pancetta Sage Jus (optional)

Trim from lamb belly

¼ pound pancetta, rendered

1 sweet onion, rough chop

1 carrot, rough chop

3 ribs celery, rough chop

1 tomato, chopped

¼ cup red wine

2 quart veal stock

2 tablespoon tomato paste

3 sprigs thyme

2 sprigs rosemary

1 teaspoon black peppercorns

1 sprig sage, stems only-reserve 3 leaves for chiffonade

Cooking Instructions


  1. Remove the flap of meat and silver skin from the inside of the belly, reserve.
  2. Score the fat side by running a knife about a quarter of an inch into the fat making a "hashtag" pattern.
  3. Season with the salt, pepper, and herbs, then rub down with the oil.
  4. Cover with plastic wrap or aluminum foil and refrigerate for 2 hours.

Niman Ranch Pork Stuffing

  1. Beginning at the thinner end of the lamb belly, place the stuffing in an even cylindrical mass and roll the belly over the stuffing into a log.
  2. Truss the belly by tying it with butcher's twine along the width of the rolled lamb porchetta in sections all the way down the log, what is often referred to as.
  3. Heat large cast iron skillet on medium high heat. Sear the stuffed belly until browned on all sides.
  4. Remove the lamb porchetta from the skillet and place in roasting pan with a roasted rack. Put the skillet aside, as you'll be using the brown crust at the bottom for the jus.
  5. Convection oven at low fan at 300 degrees for about 2 hours and 15 minutes, or until a skewer is easily inserted through the roll.

Pancetta Sage Jus (optional)

If you plan to make the jus for the lamb porchetta, trim and season the lamb belly the day prior to cooking, keeping the belly seasoned in the fridge overnight. Make the jus that evening and reheat when the lamb porchetta is almost finished cooking the following day.

  1. Sear the pieces you trimmed from the belly over medium-medium high heat in a cast iron skillet. Remove from skillet and place in a small stock pot.
  2. Sauté the chopped veggies in the skillet until the onions are translucent. Add tomato paste and cook on low heat until the mixture thickens.
  3. Add tomatoes and loosen up any brown bits remaining at the bottom of the pan, then deglaze with the red wine. Transfer to stock pot with lamb scraps and add the stock, herbs, and peppercorns.
  4. Simmer for about 4 hours, skimming any fat from the top periodically. Strain through china-cap.
  5. Finish with pancetta and chiffonade of sage. Season with salt and pepper to taste.

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