Also known as riblets. They are delectable cut, hailing from the front of the rib cage. Their secret? They truly shine when prepared 'low and slow,' allowing the intercostal muscle to become melt-in-your-mouth tender.

Inspiration: We love to marinade the ribs in sticky honey, fresh rosemary, and garlic—then roast them slowly in the oven at 160°C for about 1 hour and 30 minutes. Be sure to baste the meat regularly to prevent burning and maintain that juicy tenderness. For serving, cut between ribs and serve with a refreshing tabbouleh salad. 

Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.