Lamb Ribs

Lamb Ribs

Lamb ribs have largely gone un-noticed. Until now! These little flavour bombs are very easy and very cheap to make as starters or as a main meal.


  • 500g of Lamb ribs - Cut individually preferably

  • 50g Ramrod Lamb rub

  • 1 cup Meat Juice

  • 2 Teaspoons Mint Jelly

  • 40g Butter


Ask the butcher or simply cut the ribs from the lamb flap into individual ribs

  1. In a large bowl mix the lamb ribs with the Ramrod rub till the

    ribs are evenly coated.

  2. Leave in the bowl for the rub to work into the meat for up to 2 hours.

  3. Prepare your smoker or oven for indirect and set temperature for

    450-500f (230-260c). You can use your favourite smoking wood if

    using a BBQ or smoker, we normally go for a fruit wood like apple.

  4. Remove lamb ribs from fridge an hour before cooking, so they can come up to room temperature.

  5. Place the ribs onto the grill, or in the oven fat side up.

  6. Cook for 25-40 mins, or when they are starting to char a little on the corners

  7. Wrap all of the ribs in a piece of foil and place the butter inside and wrap up into a parcel, making sure no butter can escape.

  8. Cook for a further 40 minutes or until tender.

  9. Combine Meat Juice and mint jelly in a saucepan and simmer until mint jelly is dissolved.

  10. Remove the lamb ribs from foil wrap and place into a bowl and pour sauce over the top. Stir to combine and serve.

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