Lamb Ribs

Full product description

Sticky, tender and packed with flavour, lamb ribs are made for leisurely cooking and messy fingers. Taken from the lamb breast, these bone-in riblets love a low-and-slow roast or an indirect BBQ before a final glaze. The fat gently renders, the meat turns soft, and a quick blast at the end gives you caramelised, burnished edges. Think harissa, honey–garlic or a smoky BBQ glaze—proper crowd-pleasers.

Why you’ll love it

• Bone-in riblets that cook meltingly tender

• Low-and-slow friendly: oven or BBQ with an easy sticky finish

• Rich lamb flavour that takes well to rubs and glazes

• Great value for sharing platters and game-day snacks

Cut details

• From the lamb breast/plate, bone-in ribs (sometimes called riblets)

• Supplied as racks or strips (sizes vary by batch)

• Expect some fat—this renders during cooking and keeps ribs juicy

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Prep: Pat dry. Rub with salt, pepper and spices (or marinate 2–12 hrs).

2. Oven (low & slow): Place on a rack over a tray; cook 150–160°C (fan 130–140°C) 2–3 hours until tender. Brush with glaze and return to a hot oven 10–15 mins to set and caramelise.

3. BBQ: Cook over indirect heat (lid on) 1½–2½ hours until tender, then glaze and finish 5–10 mins over direct heat.

4. Pressure cooker (speedy): 25–35 mins at pressure, natural release; finish in a hot oven/BBQ with glaze for colour.
   Tip: Rest 10 mins and slice between bones. Sticky napkins essential.

Serving ideas

• Harissa & honey with yoghurt, lemon and herbs

• Honey–garlic glaze with sesame and spring onions

• Smoky BBQ with slaw, pickles and warm flatbreads

• Zaatar & lemon with tahini sauce and chopped salad

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Are lamb ribs the same as lamb breast?
They’re the rib section from the breast/plate—often called riblets.

Do they need a long cook?
Yes—gentle, extended heat renders the fat and makes them tender.

Should I parboil first?
Not necessary. Low-and-slow roasting or BBQ does the job; pressure-cooking is a quick alternative before glazing.

Skin on or off?
They’re sold bone-in with fat (no skin). Excess surface fat can be trimmed after cooking if you prefer.