Slow-Cooked Grassfed Lamb Ribs

Also known as breast of lamb,  this is a cut you don’t see very often, but they are undergoing a renaissance as people start to remember how delicious they are!  A few years ago I had a hard time finding recipes online, but that is starting to change. Unfortunately I can’t remember the source for this recipe, but it’s very good.  If you want more ideas I recommend googling ‘slow cooked lamb ribs’ for good results. Whatever recipe you go with, be sure it involves slow cooking to allow the fat to melt away from the meat.  Any recipe that works for lamb shanks will work beautifully for lamb ribs. This recipe makes enough for 4 lbs of lamb ribs, so if you have a whole lamb, you should use them all.  You can cut it in half if you have less, or follow the recipe as is….you’ll just have extra sauce.


  • 4 lbs (or less) lamb ribs
  • 1 cup white wine
  • 2 garlic cloves, sliced
  • 1 tsp salt
  • 3 cinnamon sticks
  • water
  • 3 tbsp tomato paste
  • 100 mL red wine or beer
  • 2 tbsp balsamic vinegar
  • 2 tbsp dark brown sugar
  • 1 tbsp mustard
  • 1 tsp garlic powder
  • dash of hot sauce
  • salt and pepper


  1. Heat oven to 285°F. Combine lamb ribs, wine, garlic, salt and cinnamon in a large lidded ovenproof pot, add enough water to cover, and bring to just under the boil. Cover tightly and bake in the oven for 2 hours or until tender. Drain and cool.
  2. To make the barbecue sauce,  bring the remaining ingredients to the boil, stirring, and simmer for 10 minutes, stirring occasionally, until thick.
  3. Heat oven to 430F. Cut the meat into individual ribs and brush with the barbecue sauce. Place on a rack in a baking tray lined with baking paper and roast for 20- 30 minutes or until dark and sticky. Serve hot.

Posted in Lamb, Lamb Ribs, Recipes on Tuesday, December 27th, 2016 at 11:30 am.

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