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Ribs
Lamb ribs are prepared from the ribs, backbone, and in some cases, the rib eye muscle. The meat in lamb ribs is close to the bone, which makes them very flavourful. Lamb ribs are perfect for braising and grilling. As they are mainly bone, they usually take a longer time to cook than most lamb cuts.
SECONDARY CUTS
Ribs
Ribs are prepared from the breast and flap. They consist of several muscles with a portion of the rib bones that can be trimmed if required and are characterised by their layers of fat and lean meat. An alternative set of ribs, known as riblets, found on the forequarter are prepared from the square cut shoulder and contains a sizeable amount of meat.
