Market Grill · Everyday Staple
Grilled Lamb Flaps
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Lamb flaps are the fatty rib off-cuts that Australian and New Zealand butchers largely won't sell domestically — yet in PNG they've become a market favourite.
Fatty mutton or lamb "flaps" — the belly and rib off-cuts trimmed away from premium export cuts — are grilled whole over charcoal at market stalls and roadside grills, then chopped and served with rice or kaukau (sweet potato). Vendors at markets like Port Moresby's sell them hot off the grill by the plate.
Why it's made this way: New Zealand and Australia have long exported these cheap, high-fat off-cuts to Pacific Island markets rather than sell them at home, and in PNG they became an affordable, filling source of meat in a diet otherwise built around root vegetables.
Roughly what's in it
650kcal
28gprotein
2gcarbs
58gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Papua New Guinea
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.