Eversfield Organic Lamb Lamb Ribs 400g

Eversfield Organic

Lamb Ribs

£6.00
£1.50 /100g
Pack Weight:400g
Quantity:

Individual lamb ribs are perfect for messy eaters. Barbecue our organic lamb ribs in a sticky marinade until the perfect balance of tenderness and crisp charring is achieved.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

Typical values per 100g | Energy 359kj/1487kcal | Fat 29.9g, (of which Saturates 14.3g) | Protein 22.4g | Salt 0.18g

How To Store  

Our lamb mince is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Slow-Roasted Lamb Ribs Recipe

Ingredients:

  • 1 kg lamb ribs (either individual ribs or a rack)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika (or regular paprika)
  • 1 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/4 cup chicken or lamb stock (optional)

Instructions:

  1. Prepare the Lamb:

    • Preheat your oven to 300°F (150°C). Take the lamb ribs out of the fridge and pat them dry with paper towels. This will help them get a nice crust while cooking.

  2. Season the Lamb:

    • In a small bowl, combine minced garlic, rosemary, thyme, cumin, paprika, coriander, olive oil, lemon juice, salt, and pepper. Mix well to create a marinade or rub.
    • Rub this mixture generously over the lamb ribs, ensuring they are evenly coated on all sides.

  3. Roasting:

    • Place the ribs on a roasting rack or in a baking dish lined with foil. If using stock, pour it into the bottom of the baking dish to keep the ribs moist during cooking.
    • Cover the ribs loosely with foil and place them in the preheated oven.

  4. Slow Cook:

    • Roast the lamb ribs for about 2-2.5 hours at 300°F (150°C). Slow cooking at a low temperature will help tenderize the meat. The lamb is ready when it reaches an internal temperature of about 160°F (71°C) and is very tender.

  5. Increase the Heat for Crisping:

    • After 2-2.5 hours, remove the foil and increase the oven temperature to 400°F (200°C). Roast the lamb ribs uncovered for an additional 10-15 minutes to crisp up the exterior. Keep an eye on them to avoid burning.

  6. Rest the Lamb:

    • Once they are crispy and golden, remove the lamb ribs from the oven and let them rest for about 10 minutes. This allows the juices to redistribute, making the meat even more flavorful.

  7. Serve:

    • Cut the lamb ribs into individual pieces and serve hot. They pair wonderfully with roasted vegetables, mashed potatoes, or a fresh salad.