Equipment
Ingredients
Main
- 1 lamb ribs
- 5 g kosher salt, to taste
- 2 g black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1491 kcal
- Protein
- 58 g
- Carbohydrates
- 1 g
- Fat
- 138 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1194 mg
- Saturated Fat
- 61 g
- Monounsaturated Fat
- 56 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 304 mg
- Potassium
- 774 mg
- Calcium
- 65 mg
- Iron
- 5.7 mg
- Magnesium
- 74 mg
- Phosphorus
- 550 mg
- Zinc
- 10.9 mg
- Vitamin A
- 0 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 8.4 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.76 mg
- Niacin
- 24.4 mg
- Folate
- 56 mcg
- Water
- 203 g
Sources: USDA FoodData Central
Method
Preheat the oven to 107°C (225°F).
Apply salt and black pepper generously over all surfaces of the lamb.
Set the seasoned lamb into the roasting pan with the fat layer facing upwards.
Roast for 3 to 4 hours at 107°C (225°F) until the fat is rendered and the meat reaches an internal temperature of at least 71°C (160°F).
Cut the roasted lamb into individual rib portions before serving.
Chef's Notes
- For the best results, use a lamb breast with a thick fat cap to ensure the meat stays moist during the long roasting process.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly to prevent freezer burn.
Reheating: Reheat in a 150°C (300°F) oven for 15-20 minutes until the fat sizzles.
Troubleshooting
Fat is not crispy or rendered
Cause: Oven temperature was too low or cooking time was insufficient.
Fix: Increase heat to 200°C (400°F) for the last 10-15 minutes to crisp the fat.
Prevention: Check oven calibration and ensure the lamb is cooked for the full duration.
Cultural Context
Lamb ribs, while not as universally prominent as other cuts, are a cherished part of various culinary traditions, particularly in Mediterranean and Middle Eastern cuisines where lamb is a staple. In American barbecue culture, ribs of all kinds are celebrated for their slow-cooked tenderness and rich flavor, often served at gatherings and cookouts.
