0208 166 2688

Lamb Ribs/Breast of Lamb

£5.00/Kg 5-6
1.5Kg / £7.50
Move over pork ribs. These are the real deal

You don't often see lamb ribs in Britain.

And that's a big shame.

They're one of the most delicious ways of eating lamb.

Sweet, succulent and really lamb-y.

And by far the least expensive.

Like your flavours? Then you're in for a treat. Lamb ribs offer a deeper darker flavour that takes well to Moroccan and Indian spices.

But they're just as good with olive oil and a bit of seasoning.

Like all ribs they're quite a fatty cut. So you've got to cook them long, low and slow on a rack in the oven. The fat melts off and you're left with meltingly tender meat and a crispy skin with loads of flavour.

In fact, there's a famous little Greek place in New York that rack-roasts them on a low heat for almost a day. Then, just before serving, they go under the grill to crisp them up a bit.

  • What's Delivered?

    Delivered in a plain plastic butchers bag.

    This will be butchered on the morning of delivery and put loose into a bag.

    Expect some natural discolouration of any surfaces that have been in contact with the air.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C


    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.


    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.