Lamb Ribs

What Are Lamb Ribs?

Lamb ribs are a relatively fatty, bone-in cut from around the ribs in the lamb’s chest. The balance of bone, meat, and fat gives them a rich flavor.

As the fat melts during cooking and bastes the meat, lamb ribs are especially good grilled, cooked over coals, or roasted in the oven. Thinly cut ribs cook quickly, while whole or thick pieces take longer.

Nutritional Value of Lamb Ribs

One hundred grams of raw lamb ribs contains about 277 kcal, about 17 g of protein, and a high amount of fat; it is rich in vitamin B12, iron, and zinc. This is a high-fat cut.

What Are the Benefits of Lamb Ribs?

With their high-quality protein, iron, zinc, and B12, lamb ribs can be eaten in moderation as part of a balanced diet; because they are high in fat and calories, portion size should be considered.

This is general information; lamb ribs are a food, not a medical treatment.

How to Choose Lamb Ribs

Good lamb ribs have light-red meat, white to cream-colored fat, and a clean smell. Meat from younger lambs is lighter in color and more tender.

• The meat should be light red and the fat white to cream-colored
• It should smell clean, without a sharp odor
• The area around the bone should look fresh and moist

How to Store Lamb Ribs

Store raw lamb ribs in a covered container in the coldest part of the refrigerator for 2–3 days, or in the freezer for months. Keep raw meat separate from other foods, and thaw it in the refrigerator.

Using Lamb Ribs in the Kitchen

Lamb ribs are most often grilled, cooked over coals, or roasted in the oven; they are also used in tandoor cooking and casseroles. Their bone-in presentation is impressive, and they can also be marinated with spices and herbs.

How to Grill Lamb Ribs

Rub thinly cut ribs with salt and spices, then grill over medium-high heat until both sides are browned and the fat has rendered. Let them rest before serving.

Frequently Asked Questions

Why are lamb ribs fatty?

The rib area is naturally rich in fatty tissue; as it melts during cooking, the fat adds flavor and tenderness to the meat.

How do lamb ribs become tender in the oven?

Cook them for a long time at low heat, covered, until the fat and connective tissue break down and the meat comes away from the bone easily.

Can lamb ribs be marinated?

Yes. Marinating them with olive oil, garlic, thyme, and spices deepens the flavor and makes the meat more tender.