1 x 500g
As with pork ribs, lamb ribs can be tough and how you cook them makes a difference in their tenderness. While some recipes call for braising them first in their marinade, I think this seriously compromises the flavour. Because the flavour is rich and fatty, it is best to serve these ribs with something green or acidic.
This is a fresh product, should be used in 2-3 days.