Halal Ribs

Breast ribs from lamb, mutton and young goat, plus beef ribs. The lamb breast ribs, mutton breast ribs and young goat breast ribs come whole, as 3-rib or 2-rib pieces, as riblets, or diced. All are British, cut to order by our butchers on the day of dispatch, and can be ordered fat on or fat off.

Slowly, then finish them hot. Season a whole rack of lamb breast ribs and roast it covered at 160C for about 90 minutes until the meat gives, then uncover, brush with a glaze or marinade and roast at 220C for ten minutes to crisp the fat. Riblets can skip the slow stage and go straight on a hot grill for 12 to 15 minutes, turning often.

Ribs cut across the bone into short pieces, 65-75g on lamb and goat and 85-95g on mutton, so each one is a two- or three-bite portion. They cook faster than a whole rack and are the cut for a dry masala, a sticky glaze or the barbecue. Choose Riblets as the cutting style on the mutton breast ribs or any of the other ribs on this page.

Around 400-500g of bone-in ribs per adult as a main course, or 250g as part of a mixed grill. A whole rack of lamb or mutton breast ribs feeds two to three; the 3-rib and 2-rib pieces are single portions. Ribs keep up to 6 days in the fridge in their vacuum seal, or up to 12 months frozen if you freeze them on the day they arrive.