Join the Waitlist

animal illustration

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Lamb Ribs

$32 1.5-2.5 lbs / Ships Frozen

This is one of our favorites. The key to preparing this especially rich cut is to give it time for the fat cap to render whether on a hot grill or low and slow in the smoker. If you're grilling, make sure to watch out for flare ups, lamb fat is especially flammable. Our lamb stands out because we feed them a mixture of non-GMO grain while out in the pasture where they also have access to unlimited grass. This results in an incredibly rich and tender piece of meat that is less gamy than one typically expects from lamb.

Join the Waitlist

In It?

meat location illustration

The lamb ribs are the spare ribs of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs.

The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut. Season with salt and pepper then smoke them low and slow at 225°F until tender (about 3 hours) or char them over a 2 zone fire on the grill until the fat cap has rendered (watch for flare ups). Finish the ribs with a bit of fresh lemon juice and herbs.