Castello Danish Blue stuffed lamb belly


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Lamb belly is a very underrated cut. Really tasty and super cheap, treat it nicely and with a bit of slow cooking it becomes a perfect centrepiece for an Easter Sunday feast. We partnered with Castello Cheese to do our own little twist, stuffing the lamb belly with Castello Danish blue cheese for an amazing savoury flavour that works so well with lamb. We took Castello’s taste profile test and surprise surprise turns out we LOVE blue cheese so this recipe is right up our street.

To create your own taste profile and to check out Castello Cheese’s other great products visit

Cuisine: British
Serves: 4
Preparation time: 15 minutes
Cook time: 2.5 hours


800g lamb belly / breast
150g Castello Danish Blue Cheese
50 breadcrumbs
Zest of 1 lemon
Handfull parsley
Small handful fresh oregano
1 clove of garlic
Salt and pepper to season

Serve with grilled asparagus and Jersey Royal new potatoes


To make the stuffing combine the breadcrumbs, chopped fresh herbs, garlic, lemon zest and the Castello Danish Blue Cheese. Mix well until nicely combined. If it feels a little stiff add a dash of olive oil.

Season the lamb belly skin side down and smooth the stuffing on the top. Carefully roll the lamb belly, being sure to make it nice and tight with as much stuffing inside as possible. Don’t be worried if some comes out, just try and stuff it as much as possible.

Tie up the lamb belly with string or butchers twine, tie a tight loop around one end and then every inch bring the twine back over and underneath itself to create another loop. Make sure it’s nice and secure.

Wrap the belly in foil and roast at 160C fan for 2 hours. For the last half hour remove the foil allow to brown.

Remove the belly and rest for at least 10-15 minutes, covered. Serve with some beautiful British asparagus and Jersey Royal new potatoes.

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