Lamb ribs

Lamb ribs are delicious and under-rated.

Use in a lovely, long, slow braise or marinate in a rich, sticky mix and then roast or bbq. Ribs go well with honey and soy or cumin and oil marinades, but they're delicious just roasted or barbecued with a drizzle of oil, salt and pepper. 

Try Ingrid's hot and smoky ribs recipe from our book, The Ethical Omnivore. 

Or you could try the Lamb Rollup which is what you have when you remove the rib bones - a flat cut of meat and delicious fat that can we roll up for roasting or braising.