These are individual lamb ribs—not a rack of lamb—and they have plenty of rich flavor from the meat and fat surrounding the bone.
Lamb ribs are best cooked low and slow to give the fat time to render and the meat time to become tender. Season simply and roast, smoke, or braise them until the meat is tender and pulling away from the bone. They can also be finished under the broiler or on the grill to give the outside a delicious caramelized crust.
Because lamb ribs naturally contain more fat than many other cuts, they stay moist and develop incredible flavor as they cook.
Great for:
• Slow roasting
• Smoking
• Braising
• BBQ-style ribs
• Low-and-slow oven cooking
Pasture-raised right here on our farm with the same care and attention we put into everything we raise.
Lamb Ribs