Hi from New Zealand, everyone...I'm picking up a whole lamb from our local butcher soon. The lamb was a gift from a friend, and I've paid the butcher to turn it into butterflied leg of lamb, lamb chops, etc. I am getting two big pieces of lamb belly, known down here as "lamb flaps". Does anyone have any suggestions about how to cook lamb belly? I've even heard rumors of lamb bacon being cured from lamb bellies.