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.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.