Cut: flap Maltese Lamb Roll

  • Meat Lamb
  • Cut Ribs

An economical family meal bursting with flavour!


Ingredient Description 1 Unit 4 Units 10 Units
Lamb Flap Approximatley 300g 600g 2.4kg 6kg
Lamb Mince 400g 1.6kg 4kg
Parmesan Shredded 50g 200g 500g
Brown Onion Finely Chopped 100g 400g 1kg
Baby Peas Frozen 50g 200g 500g
Tomato Paste 20g 80g 200g
Breadcrumbs Dried 20g 80g 200g
Flat Leaf Parsley Chopped 10g 40g 100g
Black Pepper Cracked 2g 8g 20g
Sea Salt Flakes 0.5g 2g 5g
Thyme Leaves Dried 0.5g 2g 5g




1. Remove bark, membrane and bones from lamb flap. Trim to approximately 250mm x 150mm. Score external side with a criss cross pattern approximately 30mm apart. 

2. Combine remaining ingredients. Roll 350g of mince mixture into thick cylinders, approximately 150mm long, to match shortest side of flap.

3. Place flap scored side down. Top short edge with mince. Roll flap to enclose mince. Secure with food grade bands 30mm apart. 


Display on trays. To keep moist; brush with oil and sprinkle with combined salt and pepper. 


1. preheat fan forced oven to 180°c.

2. Brush roast with oil and season well with salt and pepper to taste.

3. Cook in a roasting pan for 1½ hours. 

4. Cover loosely with foil and rest for 5 minutes before carving into thick slices.


Serve sliced with vegetables.