Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Lamb Ribs

Any hints on how you do Lamb ribs, I'm thawing some out as we speak, thanks.

Dick

Cool!

Never heard about doing lamb ribs.



Reminds me....I should get a mutton killed.

Lamb ribs, rack, or something else?

Rancher gave them to me, haven't opened the package, just thawed it out but don't think it's a rack of ribs. Thought I'd just season & slow broil in the oven.

Dick

I dont know too much about it....but it seems if you keep the meat out of the grease it sure helps.

Depending on how the were butchered there may not be a whole lot of meat.
Salt, Pepper
Baked well done . . .

Costillas . . . MMMMM . . . MMMMMMMM GOOD

I agree, I have a grease rack in the bottom of the roaster to keep the meat out of the grease.

Dick

My father in law is of course from New Zealand. He does not eat much lamb....eats a PILE of mutton.

The mutton he raises is second to none. You could founder on it.


Anyway, he came to visit and wanted to cook his daughter a mutton roast.....just like the old days.


Fine says I.

Where is your roasting rack? Says he.

Uhh......



About ten minuets later I produced one made out of coat hangers welded together.


I think that put me in good stead with him!

Dick,

When my dear Mother cooked lamb rosemary, garlic and olive oil were always involved.

Ed

Ed, what about a mint sauce?

I’ve used rolled up logs of foil for make shift roasting racks.

The welded wire hangers though, that’s a whole ‘nother level.

Also rib meat makes good tacos when cooked slow and low.

Ed, you could put out a cook book. I use to see some of your recipes here.

Dick

I wonder how they'd be done up like pork ribs with sauerkraut?

(Racks - look around. The one that came with my slow cooker worked out just right for oven roasting.)

Just me, sauerkraut does not sound as good with lamb, as pork. To each his own however.

Yep that is the way i like it.
I personally sometime eat it with some fresh horseradish, but that is a common condiment for many meats on my plate.

Growing up in the 1950's-1960's leg of lamb was an Easter dinner tradition, it was always served with mint jelly. I too prefer sauerkraut with pork, it just doesn't sound appetizing with lamb although I would try it if served me.

Jim, we never had mint sauce. Italian family...

Ahhh,,,,gotcha.


Its hideous anyway.

Not mint jelly....mint sauce has vinegar and other weird stuff in it.

Lamb is pretty damn good, ol lady and I like it

Wish it was as good as hogget.

I’ve had lamb with krout and onions many a time. Was always served with mustard.

Jimbo,

Mutton, Hogget & lamb, in that order

As an Aussie, I was raised on it !

Prefer mint sauce, over mint jelly. The vinegar helps cut the fattiness !

Not that that is ever a problem.

Never have had their ribs though.

I like sheep / mutton / lamb ribs.

I've had them a dozen times or so on the Navajo Reservation.

They cook them over sage brush and cedar. Might fine dining.

The ribs I got from my niece's lamb the family bought for her 4-H project went on the bqq. Low heat, long cook time as I recall. Some rosemary sprigs may have gone on the coals when the cover was closed.

I love ribs from just about anything.

Geno