Ventre d’agneau farci | Townsend Fine Foods

Ingredients

• 1 whole pasture raised lamb belly
• 3-4 slices of stale or drier type bread, chopped in small cubes
• 1 small onion, chopped fine
• 1 tsp Salt
• ½ tsp Pepper
• ¾ tsp crumbled dried sage or 1 ½ tsp fresh sage chopped
• 1 large egg, beaten
• Sprigs fresh rosemary
• Olive oil
• 3 Tbsp flour
• 1-liter homemade lamb broth