Low-and-Slow Lamb Ribs (Australian Cut Guide + Recipe)
Lamb ribs vs lamb breast, how to render the fat, and a foolproof oven or BBQ method for sticky, tender lamb ribs.
Lamb ribs are one of the best-value cuts in the shop and one of the most underused. They are fatty, gelatinous and cheap — everything you want for low-and-slow.
Lamb ribs vs lamb breast
They're the same part of the animal. Lamb breast is the whole flap; lamb ribs (or lamb spare ribs) are the breast cut into individual bones or a rack. If you buy a whole breast, score the fat cap in a diamond pattern before cooking.
The catch: lamb ribs are very fatty. The technique is all about rendering that fat so what's left is meltingly tender meat and crisp edges, not a greasy tray.
The method
Oven (reliable):
- Season the ribs — salt, pepper, a little cumin and garlic. Or a Chinese five-spice and soy marinade.
- 160°C, ribs on a rack over a tray so the fat drips away, 1.5–2 hours until the meat pulls back from the bone.
- Drain the tray. Brush with a glaze — honey and soy, or a quick BBQ sauce.
- 220°C for 10–15 minutes to lacquer and crisp. Watch it; the sugar burns fast.
BBQ (better): indirect heat, 130–150°C, 2.5–3 hours, glaze in the last 20 minutes over direct heat.
Serve
Sticky lamb ribs want something sharp alongside — a slaw with rice vinegar, pickled onion, or a herby yoghurt. Cut between the bones only after they've rested 10 minutes.
Buying
Our lamb ribs are Australian grass-fed, sold as racks or portioned. If you're doing a big BBQ, the BBQ ribs section also has beef ribs and pork ribs, and a half or whole lamb share gives you the ribs plus every other cut at a bulk price.
Frequently asked questions
Are lamb ribs and lamb breast the same?
They come from the same part of the animal. Lamb breast is the whole flap; lamb ribs (or lamb spare ribs) are that breast cut into individual bones or a rack. Lamb ribs are naturally very fatty, so the cooking is about rendering that fat slowly.
How long do you cook lamb ribs?
In the oven: 160°C for 1.5–2 hours on a rack so the fat drips away, then a hot glaze for 10–15 minutes at 220°C. On the BBQ: indirect at 130–150°C for 2.5–3 hours.
Why are my lamb ribs greasy?
The fat hasn't rendered enough, or it pooled in the tray. Cook the ribs on a rack over a drip tray, give them the full low-and-slow time, and drain the tray before you glaze and crisp them.
Are lamb ribs a cheap cut?
Yes — lamb ribs are one of the best-value cuts in the shop. They're fatty and full of connective tissue, which is exactly what you want for a low-and-slow cook, and they cost a fraction of chops or a rack.