Butcher

Halal Lamb Ribs

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

A 500g pack of lamb ribs, bone-in with the belly meat attached, prepared to hand-slaughter standards. They are fattier than most lamb cuts, and that is the appeal: the fat bastes the meat as it renders and the outside turns crisp and dark. They suit a long, gentle cook followed by a hot finish. Turkish kuzu kaburga, Persian dandeh kabab, and slow-roasted ribs glazed with pomegranate molasses and garlic all start here. Cook them wrapped first so they soften, then uncover them or move them over the coals for the crust. Serve with flatbread, sumac onions and a plate of fresh herbs, and keep a bowl for the bones.