Lamb Ribs Low and slow, then a hard sear — crispy, rendered, unforgettable. Not to be confused with rack of lamb, lamb ribs are from the lower part of the rib cage while rack of lamb is cut from the upper part of the ribs. To cook lamb ribs, low and slow is the best method. This will give the ribs time to render slowly allowing the fat and meat to render perfectly. A quick sear at the end will make these ribs extra crispy and incredibly delicious. All of our lamb is domestically raised by American farmers. We provide you with the freshest and highest quality lamb. As opposed to internationally imported lamb, typically from New Zealand and Australia, our domestic lamb have a milder and less gamey taste. All of our Lamb is USDA Inspected and Halal Meat
