Product Description

LAMB RIBS

The lesser known rib compared to a pork or beef rib. Lamb ribs certainly are very fatty but undeniably delicious.
If you’re like me and love eating ribs or just anything from the bone, you’re going to love lamb ribs – the epitome of flavour and decadence!

Lamb ribs are taken from the ribcage of the lamb, and they typically have a good amount of tender meat attached to the bones. The ribs are known for their decent amount of marbling, which means they have thin streaks of fat running through the meat. This marbling not only creates a soft eating texture when cooked properly, but contributes to the rich taste of the lamb.

These ribs are rich, decadent and it’s likely you’ll eat more of them then you anticipated. Once you start, you can’t stop.
Whether you’re hosting a barbecue, having a quiet night in or preparing a cozy family dinner, lamb ribs always seem to impress.

Lamb ribs work well with almost all kinds of flavour combos, sweet & sticky, hot & spicy, wet marinades, dry spice rubs, Asian flavours, Middle Eastern flavours – you name it, it will work!
Like with any kind of rich & fatty dish, these ribs are best served with some kind of bright & fresh side with vinegar or citrus to help counter balance the richness.

Here’s a simple recipe you can follow if you don’t have your own. Or buy our pre marinated Smokey Chipotle version HERE

Recipe: Herbed Lamb Ribs

You’ll need:

2 racks of Lamb Ribs
4 cloves of garlic, minced
2 tbsp of olive oil
1 tbsp of fresh rosemary, finely chopped
1 tbsp of fresh thyme, finely chopped
1 tsp of smoked paprika
Salt and freshly ground black pepper to taste

Instructions:
Line a baking sheet with parchment paper.
Mix minced garlic, olive oil, rosemary, thyme, paprika, salt and black pepper in a small bowl.
Place ribs on the baking sheet and generously rub the herb mixture all over them.
Cover the baking sheet with aluminium foil and marinate in the refrigerator for at least 1 hour (overnight is even better!).
Preheat your oven to 160°C
Remove the foil and roast for 1.5 to 2 hours until the meat is tender and juicy.
For an extra crispy finish, remove the foil the last 20 minutes, baste the ribs with their juices and increase the oven to 180°C.

Once done, let them rest for a few minutes before serving.

* Alternatively, you can also grill them hot & fast on a BBQ with great results but they will have a chewier texture.

 

$17.99kg