Lamb Ribs

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Lamb Ribs

Cooking lamb ribs – Taken from a young sheep from its early stages of life, lamb meat serves as a countless supply of necessary nutrients in the body.

Lamb Ribs Nutrients

Nutrients such as the B vitamins (B1, B6, and B2), iron, zinc, proteins, selenium, niacin, and other essential minerals can be found in the meat of a lamb, making it beneficial to health.

Aside from being a healthy meal, most people say that the cooked meat of a lamb is tasty, but most of them usually say that it is indescribable, yet they loved it (gamey meat, isn’t it?).

I like it best when it is barbecued, and I guess the taste of it varies from the different parts of the lamb. Every food is good to eat, or even high and thoroughly satisfying if cooked well with the right ingredients, the proper techniques, and, of course, with the right attitude.

tips of cooking lamb ribs

Here I will show you the ways and tips of cooking lamb ribs, which, for centuries in the Mediterranean countries, have pleased their locals, and even more with foreigners and making its indescribably-tasty aroma float across the Mediterranean countries. 

If prudently cooked, very cheap flaps will make a tasty meal. For sure, if you know some techniques about it, you will be happy economically, and it will bring joy to your taste buds.

Suitable for four servings:

  • 2 hogget (it is meat from one to two-year-old sheep) flaps (1-1.2 kg/2 lbs-2 ½ lbs)
  • Grated rind and juice of ½ orange
  • 2 Tbsp soya sauce
  • 1 Tbsp Worcestershire sauce
  • Two cloves garlic, crushed
  • 1 tsp sesame oil

Slice either side of the rib bones and place them in a sheet using a razor-sharp knife, then shear away any large areas of fat. Scrape the upper and lower surfaces of the meat to make 1 cm diamonds, slicing about 5mm deep.

With an oven bag with no holes punched in it, measure into it the remaining ingredients. Place the primed lamb ribs in the bag in a way that it lies flat, flip the bag so that all surfaces are layered with the liquid.

Fasten a spiral tie round the opening, allowing a finger-size hole, lie it flat on a sponge-roll tin and bake at 325˚F for an hour and a half, or until the lamb meat is very tender, turning several times.

Make sure that there are some liquids in the bag at all times during cooking.

If you notice that the liquid level is dropping, you may add extra water.

Empty it from all the liquid, skim and remove fat from it, and retain the minor amount of thick glaze when the lamb meat is cooked.

Now you can chop the two strips of cooked lamb meat into fingers or lamb ribs, then sprinkle it with the remaining glaze, serve hot on rice, and finally make taste buds happy.

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