- Delicious, juicy, and tender
- Rich in connective tissue for a melt-in-your-mouth experience
- High-fat content means the meat is full of flavor
- The perfect cut for roasting
- Slow-roasts to produce a tender, juicy meat
- Unique flavor profile is ultra-rich and succulent
The lamb riblets is a flavorful and tender cut of meat, perfect for roasting with vegetables. The flavor develops as the fat renders out during cooking time in an oven or on your grill. The connective tissue and fat in this cut make it perfect for slow roasting. As the meat cooks, all those yummy fats melt into a juicy outcome that's destined to be your new favorite dinner!
Sink your teeth into the juicy, succulent lamb shoulder. Tender and juicy from slow-roasting of rich connective tissue and higher fat content, it's perfect if you're looking to switch up Sunday dinner or throw a dinner party.
Lamb is a popular type of meat for the grill. It's best to cook it with indirect heat, so that you can preserve its delicate flavor and tenderness. A good way to do this is by laying an aluminum tray on the side opposite where there are coals in your BBQ pit or grill, then place some wood slabs as well as pieces of fruit like cherry tomatoes down onto the metal pan before placing them over top.
Slow-roasted, Pan-grilled, Braised, Grilled
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Greek Slow Roast Lamb Riblets by Abel and Cole
- 1kg lamb shoulder
- 1 bulb of garlic
- 1 lemon
- Sea salt and freshly ground pepper
- 30g fresh oregano
- 1 tsp honey (optional)
- 1 glass of water or white wine
- Preheat your oven to 220°C/Gas 7. Unwrap your meat. Set in a roasting tin. Pat the meat dry. Bring it up to room temperature.
- Take a clove from your bulb of garlic. Peel and finely chop. Slice what’s left of the garlic bulb in half. Set aside.
- Place the chopped garlic in a pestle and mortar or small bowl. Grate in the zest of the lemon. Add a good pinch of salt and pepper.
- Give your oregano a good rinse. Take half the bundle; strip the leaves from their stalks. Finely chop. Add to the garlic and lemon. Muddle it all together with a drop of olive oil, creating a fragrant rub.
- Rub half the mix all over your lamb. Reserve a few oregano sprigs for garnish. Tuck the remaining oregano under your lamb. Thinly slice half the lemon. Tuck the slices under your lamb. Nestle the halved garlic bulb under or next to your lamb.
- Roast the lamb at high heat for 25 mins, or till it has a golden crust. Add a glass of water or wine. Cover the tin with a double layer of foil. Lower heat to 160°C/Gas 3. Roast for 3 hrs.
- Add 2 tbsp olive oil and 2 tbsp fresh lemon juice (using your remaining lemon) to the leftover oregano rub. Whisk till creamy. Taste. Adjust seasoning and add a little honey, if needed.
- Remove the tin from the oven. Unwrap (mind the steam!). Transfer the meat to a cutting board. Rest for 30 mins to 1hr before carving.
- Serve the lemony oregano dressing drizzled over the carved meat. Scatter the leaves from your reserved oregano sprigs over the top.