Butcher

Lamb Ribs

Halal lamb ribs, bone-in. BBQ, slow-roast or braise.

Lamb ribs are the fatty, flavourful cut. Bone-in with the belly meat attached, they render down beautifully over slow heat, or crisp up on a hot BBQ. Not the leanest cut, and that is the point. Standard uses: Turkish kaburga, sticky slow-braised ribs with pomegranate molasses, BBQ finishing with a spice rub, or the traditional Persian kebab-e-dandeh. Hand-slaughtered under HMC oversight, sold by the kilogram.