Easter calls for something special, and Herdwick lamb belly is just that—juicy, tender, and packed with flavour. If you’re looking to elevate your Easter feast, this dish is guaranteed to impress. Slow-roasted to perfection, paired with golden crispy new potatoes, a punchy salsa verde, and a cooling dollop of crème fraiche, it’s a true showstopper.

The secret to achieving that melt-in-the-mouth texture is simple—low and slow. Start by rubbing the lamb belly generously with crushed garlic, fresh rosemary, and fragrant lemon zest, then let the oven do the work. Roast it at 180°C, allowing 20 minutes of cooking time plus an additional 20 minutes per kilogram, and you’ll have deeply flavoured, succulent lamb that falls apart at the touch of a fork.

While the lamb is roasting, it’s time to focus on the perfect accompaniments. New potatoes get a quick boil, a light smash (not total destruction!), and then a roast in the rendered lamb fat, ensuring irresistibly crispy edges and fluffy centres. The real star on the side, though, is the salsa verde—a vibrant mix of parsley, mint, capers, Dijon mustard, and olive oil, adding just the right amount of brightness to cut through the richness of the lamb. Finish everything off with a spoonful of crème fraiche for an extra touch of freshness.

Of course, no feast is complete without the perfect wine to match. Our wine partner, Davy’s, recommends the JK Tempranillo Crianza by Bodegas Ochoa, Navarra, Spain—a bespoke blend made exclusively for Drake & Morgan. Ochoa are pioneers in the Navarra region, investing in research, planting new grape varieties, and converting their vineyards to organic production. Led by sixth-generation sisters Adriana and Beatriz Ochoa, the winery blends tradition with innovation. This particular Tempranillo, aged in both French and American oak, results in a soft, approachable style that perfectly complements the rich, savoury notes of the lamb.

Want to enjoy this dish without the effort? Let us do the hard work. Join us at Drake & Morgan this Easter for a beautifully prepared Herdwick lamb belly dish—no roasting, no washing up, just great food and even better company.

Tempranillo and lamb is a classic pairing, celebrated in neighbouring Rioja, where this grape variety shines. The ripe fruit, subtle spice, and velvety tannins enhance every bite of this indulgent dish.

Whether you’re hosting at home or joining us at Drake & Morgan, make this Easter one to remember with slow-roasted Herdwick lamb belly, crispy potatoes, salsa verde, and a glass of beautifully matched Tempranillo. Cheers to good food, great wine, and even better company!