Innovate bar and snack menus with crispy lamb belly. Rub the lamb belly with garlic and spices and then slow roast until tender. Using soaked hickory, pecan or apple wood chips, smoke the lamb belly for at least an hour until crisp and browned. Top flatbread with an arugula salad and chunks of the smoked lamb belly. Top with shaved cheese and serve.
Rinse and pat dry lamb bellies. Place in 3-inch-high full-size hotel pan; hold. In a bowl, mix together garlic, confit spices, pepper and salt; rub evenly over surface of lamb. Cover well; refrigerate at least 1 day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in 250ºF convection oven (or 300°F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.
In a prepared smoker, place lamb inside on the rack not directly over fire or heat; cover and smoke, using soaked wood chips, for at least 1 hour or until bellies are crisp, browned and tender. Remove from smoker; cover and cool slightly. Remove bones gently if applicable; chill.
Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425ºF convection oven (or 475°F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil and vinegar. Season with salt and pepper to taste. Divide mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.
To serve: Top each arugula-topped flatbread with 5 ounces of crisp lamb belly pieces; sprinkle each with 2 tablespoons of Parmesan.