Equipment
Roasting pan
or Baking sheet with a wire rack
Chef's knife
Ingredients
2 servings
Main
- 1 lamb ribs
- 5 g kosher salt, to taste
- 2 g black pepper, to taste
Nutrition (per serving)
1491
Calories
58g
Protein
1g
Carbs
138g
Fat
0g
Fiber
0g
Sugar
1194mg
Sodium
Method
01
Preheat the oven to 107°C (225°F).
02
Apply salt and black pepper generously over all surfaces of the lamb.
03
Set the seasoned lamb into the roasting pan with the fat layer facing upwards.
04
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).
3h 30mLook for: The fat should be deeply browned and rendered.Feel: The meat should be tender and easily pierced with a fork.
05
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.
