Lamb riblets are cut from the breast, which is one of the tastiest and fattiest parts of the lamb. The fat is integral to the cut, and you don’t need to trim it before cooking. Lamb riblets make for a delicious finger foot - their small size makes them perfect party fare. Roast them ahead of time and pop them under the broiler at the last minute to crisp them up.
Ways to cook: Roast, broil
Size: Sold by the piece, two strips of ribs per vacuum pack, bone-in and uncut