With one last bit of fresh and organic lamb meat, the belly, left in the fridge, I braised it last night for 3 hours and made a delicious frittata with organic goat cheese and spinach for breakfast.

Braised lamb belly - surprisingly lean.

Lamb belly frittata with goat cheese and spinach.

I highly recommend cooking lamb and goat cheese together; they may be hands-down the best meat-n-cheese combo, in my opinion.