About this cut:
Lamb riblets are cut from the breast, which is one of the tastiest and fattiest parts of the animal. The fat is integral to the cut, and you don't need to trim it before cooking. Pieces are about 4" long and contain 3-4 rib bones.
Basic Cooking Technique
Braise in liquid, cool, then skim fat; or smoke or slowly roast to allow fat to render for an incredibly tender, succulent treat. Riblets will be meltingly tender after 5+ hours of cooking. This cut can also be smoked.
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