Lamb Riblets

The breast ribs cut small: bone in, fatty, full of flavour and made for sticky fingers. They need a long, low cook to render the fat and soften the meat, then a hot finish to make them sticky. Nibbly rather than filling, so a kilo feeds two to three. This is Australian lamb, sourced from Cowra in the Central West of NSW.

Oven, covered, on a low heat for an hour and a half to two hours until the meat is tender. Then uncover, glaze, and fifteen minutes under the grill or in a hot oven to finish. Sauce goes on at the end only; put it on at the start and it is black before the meat gives up. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Cut between the bones to serve. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.