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.
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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process