Lamb Ribs

Lamb ribs are cut from the rib section and are the fattiest cut on the lamb, which is precisely what makes them work over fire: the fat renders slowly and bastes the meat from within. Around 24g protein per 100g cooked, richer than leaner cuts. Slow roast at 160C for around 90 minutes to render the fat and tenderise, then finish over high heat or under the grill for a crisp, charred crust. Salt them an hour ahead and keep the seasoning simple, or glaze in the final ten minutes, adding any sugary glaze late so it does not burn. They suit a low-and-slow barbecue as well as an oven roast. Cut between the bones to serve.