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Fresh Halal British Mutton Breast Ribs - Red Tractor Approved
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- £5.99
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- £5.99
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Halal mutton breast ribs come from the ribcage plate of the breast — small, bone-in pieces with a thick fat cap built for slow braising. This mutton is Certified Halal, produced in the UK, made from 100% mutton with no other ingredients. Cook it low and slow rather than fast.
The Cut
The breast plate carries rib bones through a proportionally thick fat cap that bastes the meat as it renders. Order it Fat-On to keep that cap, or Fat-Off to trim it back — either way, it's 100% mutton with nothing else in the pack.
Cutting Styles & Pack Sizes
Cut to order as whole racks, 3-rib joints (370-385g), 2-rib joints (145-150g) or riblets (85-95g), plus diced mid (20-30g) and diced small (10-15g) for curries. Each style comes Fat-On or Fat-Off, packed at 500g, 1kg or 2kg.
Are Breast Ribs the Same as Short Ribs?
No — short ribs are thinner strips from further down, toward the belly, while breast ribs sit higher on the ribcage with more meat per bone. Here that means 3-rib joints at 370-385g or riblets at 85-95g, not single short rib bones.
Common Questions
How do I stop mutton breast ribs drying out?
Keep them Fat-On and cook low and slow in liquid — a covered braise or soup base holds moisture far better than dry heat.
Does the diced size affect drying out?
The 10-15g diced small pieces cook fastest, so keep them submerged in stock or sauce rather than cooking them uncovered.
Mutton breast ribs carry bone and a fat cap, so allow more weight per person than for boneless cuts. The 500g pack suits a smaller pot of riblets or diced ribs, while the 1kg or 2kg packs give enough for a bigger batch of yakhni or a curry to share.
Store mutton breast ribs at -2C to +4C and use within the pack's use-by date. If freezing, do so on the day they arrive; frozen, they keep for up to 1 month.
Slow-Braised Mutton Ribs: Brown the 3-rib joints, then braise low and slow in stock with onions and warming spices until the meat pulls from the bone.
Diced Rib Curry: Use the 20-30g diced mid pieces in a slow-cooked curry, simmering until the sauce thickens and the meat is fork-tender.
Riblet Skewers: Marinate the 85-95g riblets and grill or roast until the fat cap crisps and the meat is cooked through.
Mutton breast ribs suit long-simmered dishes: yakhni (a warming mutton broth), nihari-style stews, and rich mutton curries where the bone and fat cap add depth to the sauce.
Riblets and diced pieces work well in haleem or mixed-meat curries, while whole racks make a simple slow-roasted rib dish finished under high heat.
How do I stop mutton breast ribs drying out?
Cook them low and slow in liquid rather than dry heat — a covered braise, stew or soup base lets the fat cap render slowly and keeps the meat moist.
Should I keep the fat on or trim it off?
Keep the ribs Fat-On if drying out is a concern; the fat cap bastes the meat as it cooks, while Fat-Off pieces need extra liquid or fat added to compensate.
Does the cut size change the risk of drying out?
Smaller pieces like the 10-15g diced small or 20-30g diced mid cook faster and dry out sooner than whole racks or rib joints, so keep them submerged and check them earlier.
What tells me the ribs are ready rather than overcooked?
The meat should pull easily from the rib bones while still holding together; if it's dry and stringy rather than tender, it has had too long over too high a heat.