Lamb Ribs

What Is Lamb Rib?

Lamb rib is a bone-in cut with a relatively high fat ratio, coming from around the rib bones in the lamb's chest cavity. Its bone-meat-fat balance gives it an intense flavor.

Since its fat melts during cooking and bastes the meat, it is highly prized grilled, over charcoal, and baked. Thin-cut ribs cook quickly; whole or thick pieces are prepared with longer cooking.

Nutritional Value of Lamb Rib

100 grams of raw lamb rib contains approximately 277 kcal of energy, approximately 17 g protein, and a high amount of fat; it is rich in vitamin B12, iron, and zinc. It is a cut with a high fat ratio.

What Are the Benefits of Lamb Rib?

With its high-quality protein, iron, zinc, and B12 content, lamb rib can be consumed in moderation as part of a balanced diet; since its fat and calorie content are high, attention to portion size is recommended.

This information is general; lamb rib is a food, not a substitute for medical treatment.

How to Choose Lamb Rib

Good lamb rib has light red flesh, white-cream colored fat, and a clean smell. Young lamb meat is lighter in color and softer.

• The flesh should be light red, the fat white-cream colored
• The smell should be clean; a sharp smell is undesirable
• The area around the bone should look fresh and moist

How to Store Lamb Rib

Raw lamb rib is stored in a sealed container in the coldest part of the refrigerator for 2-3 days, or in the freezer for months. Raw meat should be kept separate from other foods, and thawed in the refrigerator.

Using Lamb Rib in the Kitchen

Lamb rib is mostly used grilled, over charcoal, and baked; also used in tandır (clay-oven) cooking and stews. Its bone-in structure makes an impressive presentation; it is also cooked marinated with spices and herbs.

How Is Lamb Rib Grilled?

Thin-cut ribs are rubbed with salt and spices and grilled over medium-high heat on both sides until browned and the fat drips off; rested and served.

Frequently Asked Questions

Why is lamb rib fatty?

The rib area is naturally rich in fat tissue; this fat melts during cooking, giving the meat flavor and tenderness.

How does lamb rib become tender in the oven?

If cooked covered at low heat for a long time, the fat and connective tissue melt and the meat becomes easy to separate from the bone.

Is lamb rib marinated?

Yes; marinating with olive oil, garlic, thyme, and spices deepens the flavor and makes the meat softer.