App 500-600 gm.
Pictured: Ingrid's hot and smoky ribs recipe from our book, The Ethical Omnivore. Photo by Alan Benson, styling by Emma Knowles.
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.
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.
Cooking suggestion
Brown your rollup first and then put into a warm baking dish with plenty of wine and possibly a bed of finely diced onion, carrot and celery. Or a rough, chunky dice of said vegetables, depending on your mood and time at hand.
Roast, uncovered, in a 160 degree oven for about 40 minutes and then uncovered until it's ready. Let the lamb rest for at least 20 minutes. Boil the cooking juices to reduce and thicken. Slice your rollup, top with the reduced cooking sauce and serve.
The Producers
We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order. The lamb we source is:
- packed with the farm, breed and certification clearly labelled;
- dry aged for between two to six weeks, depending on the cut;
- lambs are 4 - 12 months old;
- hormone and antibiotic-free;
- grass-fed and finished on chemical-free pasture;
- a mix of breeds including Suffolk, Texel and Dorper;
- from NSW farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
