Lamb Ribs
£22.50 GST
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Description
Lamb ribs are part of the breast primal cut. Typically they are separated from the breast bone and then split. Ribs two to nine are usually the meatiest. The typical rack weighs between 1 and 1.5 pounds, depending on the size of the animal from which it was harvested. The rib bones are frenched and the resulting cut is known for its very tender meat. The ribs in the rack comprise the upper part of the rib cage. Lamb ribs are considered as part of the breast and are not nearly as tender. They constitute the lower part of the rib cage.
Additional information
| Size | 1 kg |
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