Wonderfully tender roasted lamb ribs, marinated in a mouth-watering sauce, this recipe is guaranteed to make a memorable midweek meal or sensational Sunday lunch.
So, treat your taste buds and get cracking with this easy, delicious roast recipe!
Products you need for this recipe
Here are a few key items you’ll need when making your roasted lamb ribs recipe:
- Baking dish – a good quality baking or roasting dish is a must
- Food processor – you’ll need a food processor to whizz up the marinade ingredients
- Metal tongs – these make any ribs recipe easier
- Serving platter – a serving platter is a good way to serve up ribs, especially at a backyard BBQ
Roasted lamb ribs recipe
This is the perfect recipe for all you meat-loving foodies out there! While beef and chicken recipes are everywhere, lamb is a meat that gets far less attention than it deserves.
I’ve never understood why people don’t rave about lamb more than they do. Is it the taste? Do they think there’s too much fat? Or does it just come down to being a bit unadventurous?
For me, it’s one of the best types of meat. It’s healthy, rich and, when cooked properly, it’s melt-in-the-mouth fantastic!
This is definitely a proper way to cook lamb! Slow and slow, with a marinade to make your taste buds dance.
The lamb
This recipe calls for 12 lamb ribs. Lamb ribs are a cut above when it comes to taste and texture. Maybe you’re used to eating beef ribs. Well, it’s time to try lamb.
Cooking the lamb in this way ensures it will be succulent, tender and crispy, all at once. The longer cooking time allows the lamb to soak up the flavors, with the last part of the process dedicated to crisping up the fat of the lamb.
The marinade
A huge part of this recipe is the marinade. Consisting of white wine, lemon juice, lemon zest, olive oil, rosemary, garlic and salt and pepper, this marinade brings incredible flavor to the lamb ribs, while helping to keep it juicy and tender.
Are lamb ribs the same as rack of lamb?
No, they are different. Lamb ribs, sometimes referred to as lamb riblets, come in square slabs or separate “riblets.” They are cut from the lower part of the rib cage, kind of like lamb’s version of spare ribs. They are chunky, meaty and delicious!
A rack consists of 8 ribs, cut from the upper part of the ribs joined to the back bone. They look thinner and more elegant than lamb ribs or lamb riblets.
Are they tough?
It depends on how they are cooked. With this recipe, the lamb ribs are marinated in an amazingly tasty sauce and cooked slowly in the oven while covered in foil, which helps to keep them tender rather than tough.
What temperature should the ribs be cooked to?
Lamb ribs should be cooked to at least 125ºF/52ºC (for rare). For medium rare, cook them to 135°F/55ºC.
Can you make them in the slow cooker?
Yes, you can. Place the lamb in the slow cooker and cover with the cooking liquid. You’ll need to cook them on low for 6 hours or high for 3 hours.
As with the recipe below, you’ll need to drain the liquid after 90 minutes.
Can you make them in an Instant Pot?
Yes! Simply place them in the Instant Pot with the marinade and pressure cook for 20 minutes. Drain the liquid, then finish browning the lamb in the pan for 3–4 minutes on a high heat.
How do you skim the oil from the cooking liquid?
Skimming fat or oil from the cooking liquid is essential, especially when slow cooking lamb ribs in a sauce. There will be too much fat and will affect the taste, so you’ll need to skim a good amount to allow the sauce to sing.
There are a few ways to remove fat from cooking liquid:
The classic yet time-consuming method is to use a ladle to skim the oil or fat. It will take at least 10 minutes, but it’s a solid fool-proof method.
Pour your liquid into a measuring jug. Cut a large square of cheesecloth, then wrap it round a handful of ice cubes. Dip the ice cube filled cheesecloth into the liquid. The fat will solidify and stick to the ice cubes.
You can also use a crumpled piece of plastic wrap. Yes, believe it or not, plastic wrap works a charm! The fat will stick to it like a magnet.
Variations on this recipe
There are a few additions and alterations you can make to tweak this ribs recipe to your tastes:
If you want to bring a little more heat, you can add some chili flakes or fresh chili to the marinade mixture.
You can also add an earthy, spicy twist to the ribs with a teaspoon of cumin.
If you can’t get hold of rosemary, you can use oregano, either fresh or freeze dried.
Add a teaspoon of brown sugar into the marinade for a little sweetness. Brown sugar will give your sauce a caramel taste that will work really well with the lamb ribs.
Tips to make the best lamb ribs
Let’s have a little recap of the key tips to make your lamb ribs as delicious as possible:
- Try to skim as much fat as possible from the cooking liquid.
- If the sauce is too thin, make a cornstarch slurry and stir it in.
- The white wine is key to the overall flavor of the dish. It doesn’t have to be an expensive wine – in fact, stick to the cheaper wine, just make sure it suits the flavor profile of the dish.
Wine pairing for roasted lamb ribs
Something like a pinot noir would work well with the lamb. The acidity and bright fruity notes are the perfect foil for the earthy richness of the dish.
A South African Pinotage is another wine that goes really well with big rich meat dishes and would be a great match for this roast ribs dish.
What to serve with lamb ribs
There are so many options when it comes to picking a side for this roast lamb ribs recipe. Here are just a few recipes that would work really well:
- Roasted sweet potato mash – a wonderfully tasty, healthy alternative to mashed potatoes, this is an easy dish to master. Add ribs and you’ve got an amazing meal
- Rosemary potatoes – the classic oven roasted potato, these are crispy on the outside and fluffy on the inside. The rosemary would work wonders with roast lamb ribs
- Turnip skordalia – garlicky, creamy, healthy and incredibly tasty, this Greek classic is the ideal side to a rich meat dish like roasted ribs
- Tobacco onions – smoky, crispy and downright delicious, this sensational side is a fantastic dish to pair with ribs
- Roasted jerusalem artichokes – an underrated vegetable that works really well on the side of a roast dish. If you’re looking for a side that brings something a little different, this oven roasted recipe is ideal
- Celeriac puree – another creamy, healthy side that’s packed full of flavor, this dish is quick and easy to make and pairs deliciously with rich meat dishes
- Boulangere potatoes – this classic French oven tray bake potato dish is creamy and utterly delicious
- Yorkshire Pudding wrap – a twist on the classic Sunday roast, why don’t you try this mouth-watering lamb inside a Yorkshire pudding wrap?
More luscious lamb recipes
Can’t get enough lamb? Greedy Gourmet has so many delicious, easy to cook recipes. Here are just a few, to keep things cooking in the kitchen!
- Mexican lamb tacos – these tacos are dangerously addictive!
- Mongolian lamb – a super quick stir fry to liven up your weeknights
- Lamb tikka – a classic Indian skewered recipe
- BBQ pulled lamb – unbelievably tasty
- Roasted Indian leg of lamb – a spicy, slow-cooked sensation
- Minted lamb burgers – these burgers are fragrant, rich and so easy to cook
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Competition Question: How would you cook lamb ribs?
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Roasted Lamb Ribs Recipe
- Total Time: 2 hours 5 minutes
- Yield: 3 lamb ribs each 1x
- Diet: Gluten Free
Description
These Roasted Lamb Ribs recipe comes in a mouth-watering sauce which is perfect for any meat lover. Serve with you favourite greens to keep it keto!
Ingredients
- 12 lamb ribs, weighing about 1.2kg (1.1lbs)
- 250ml (1 cup) dry white wine
- 2 lemons, juice and zest
- 180ml (⅔ cup) olive oil
- 2 sprigs rosemary, leaves only
- 2 garlic cloves, peeled
- salt and pepper, to taste
Instructions
- Preheat the oven to 180°C / fan 140°C / 350°F / gas mark 4.
- Pack the ribs in a baking dish. It should be a snug fit.
- Place the white wine, lemon juice and zest, oil, rosemary, garlic, salt and pepper in a food processor and blend until well incorporated.
- Pour the mixture evenly over the lamb.
- Cover with foil and cook for 90 minutes.
- Remove the foil, drain the liquid into a small pot, and cook for another 15 minutes, or until the lamb ribs have browned.
- Meanwhile, skim the oil from the lamb juices then reduce the sauce over a medium heat by two-thirds.
- When the ribs are done cooking, transfer them to a serving platter and serve with the rich, tangy sauce. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roast
- Cuisine: Greek
Keywords: lamb ribs recipe, roasted lamb ribs, lamb recipe, how to cook lamb, lamb ribs, grilled lamb ribs, roast lamb ribs
Michael Fisher
A nice mixed side salad
Will Stonehouse
I would serve with carrots and mash
Suan Watts
With roast potatoes and Yorkshire puddings
Michaela Jennings
I would slow roast them and then serve with potatoes and salad
Tammy
In the oven with chips or a roast x
Samantha
I would serve lamb ribs with potatoes
Rena Plumridge
I would slow cook and serve with mash and cabbage
melanie stirling
I would serve little potatoes, carrots and peas with mint.
Susan B
I would cook them either as part of a mixed meat and veggie grill or bake them with cloves of garlic.
Julie Camm
I’d serve with baked potatoes and salad
Debby
If it was for an everyday meal I would slow-cook lamb ribs in the oven with one dish lightly minted to be served with crispy rosemary roast potatoes and the other sweeter with honey & brown sugar – fresh green vegetables + honey-roasted carrots & sweet potato on the side. If it was for a BBQ I’d probably do the aforementioned along with some spicier ones, marinated with a little left to brush on while cooking: Moroccan-style with spices like paprika, turmeric, cayenne pepper, cinnamon and fresh ginger + Persian-style with cumin, orange & lemon juice, onions & garlic. These would be served with leafy green salad, fruit salad with De Lima & pomegranate sprinkled over it, spicy vegetable rice and nice crisp peri-peri potato wedges, fresh warm breads and slices of a few different sorts of melon. Tender melt-in-the-mouth lamb is one of our favourites and can be served a wide variety of flavours and side dishes, mmmmmmm.
Margaret Akel
lamb ribs in a rich minty gravy, served with new potatoes, peas and carrots
Alice Dixon
I’d cook lamb ribs with boiled new potatoes covered in butter and mint with a salad
Mark Mccaffery
Roated in the oven and served with steamed vegetables and rice.
Samantha Atherton
I’d rub in Moroccan spices and slow cook
Carly Belsey
I cook lamb ribs in the oven with a bit of olive oil and lemon.
Christine Evans
with new/small potatoes, peas and broccoli
Sally Collingwood
I would cook in mint sauce then serve for my roast on a sunday!
Priscilla Stubbs
I would cook my lamb ribs in the slow cooker and accompany them with minted new potatoes, carrots and broccoli
JAMES HOLYLAND
With some minted veg and some nice new potatoes
Patricia Bowley
With baby new potatoes and thinly sliced carrots.
MARK THOMAS
I would cook them in the oven coated in a BBQ sauce , and served with roasted potatoes .
Jeanette Leighton
In the oven as they are with mint sauce , new potatoes and peas
Valerie Seal
Roasted in the oven and served quite pink
Chris Andrews
How would you cook lamb ribs?
with love and affection, long and slow for us
Rosie Posey
I love slow cooked lamb. I find it hard to buy ribs but my butcher will do them if pre-ordered. They are best 6 hours slow in my big slow cooker . I dish them with aubergine Parmigiana, there are never any leftovers!
Dale Dow
I’d marinate them the night before and then pop them in the slow cooker first thing in the morning
Iain maciver
very slowly so its nice and tender
Sarah rees
Minted with roasties and veg on the side
Sheena Batey
Marinated in honey and roasted
Louise A
I would cook them in my slow cooker
pete c
I’d roast them slowly and add a little mint
janh
I would cook in the slow cooker with a red wine and garlic and herbs infusion. I would then thicken with cornflour or Philadelphia cheese. Served with mashed sweet potato and butternut squash – delicious.
Joo Dee
would make them with a traditional roast, potatoes, veg etc
Claire Lawrenson
I’d marinate them overnight in ginger ale, garlic, honey, soy sauce and onions. Then I’d roast them the next day. Yummy!
Keith Hunt
Oven Roasted Lamb Ribs with Yoghurt Mint & Garlic Sauce
C Whitlow
…I would get my much better cook husband to do it! He wouldn’t let me near them! But I would serve them with some salad and nice bread.
Kim M
In the slo cooker then finish off in the oven with a herby, honey sauce
kathleen warwick
I would definitely cook the Lamb Ribs in the oven on a low heat and serve them with mashed potatoes, peas, carrots, broccoli, gravy and mint sauce
john prendergast
slow cooker in a barbeque sauce
ruth robinson
id slow cook them in a minty gravy served with mash and peas carrots
Heather Haigh
I’d put mine in the slow cooker with a garlicky sauce
Rachelle Barrett
Would serve with red cabbage and mashed potatoes
Alice Gilkes
I would cook my lamb ribs with minty new potatoes.
Richard Eldred Hawes
On the BBQ with a chilli sauce
Eileen Hindley
I would cook lamb ribs with garlic lemon and thyme
christine goody
I would marinade them then slow cook and serve with fennel mash and baby carrots
Angela Kelly
Like everything else: In the slow cooker!
Ann Calland
I would slow cook then serve with mash and veg.
PhilA
Although interested in food, I am terrible in the kitchen so I would let my missus do the cooking (otherwise food gets wasted), probably in her slow cooker
Margaret Clarkson
I would brush them with redcurrant jelly and slow roast them. I would serve them with new potatoes cooked with fresh mint and peas.
Kathy Cakebread
I’d serve it with baby potatoes and steamed vegetables
Georgina Prince
I would slow cook and serve with veg and mash x
Maurice Haigh
I have never cooked lamb ribs. Your recipe looks very good.
lucy higgins
I would slow cook them and have with mint sauce, mash potatoes and peas and gravy
Alison Burns
Greek lamb kleftiko with potatoes, oregano and lemon my fav go too meal so tasty yum!
Abi Birch
I would slow cook with a mint gravy and serve with tenderstem broccoli and creamy Mash 😋
Samantha Buntain
I’d marinate them the night before then cook them in the oven
Sadie Coffin
Slowly and low heat
Margaret Mccaffery
Glazed , with a side of veg.
DIANE JACKSON
Slow roast in a mint sauce gravy
Michelle Smith
Barbecued with a sticky mint sauce
Sue McCarthy
I’m veggie so I’m afraid I wouldn’t!
Denise Davies
Boiled new potatoes and peas.
Andrea Fletcher
Long and slow. Served with new potatoes, peas and carrots.
Suzanne
Roast slowly with plenty of fresh mint, new potatoes.
Joanne Darnell
with a fresh salad
Kristyn Harris
I would oven roast them with mint and garlic sauce
Rebecca Sutton
I would cook it with mint, and accompany with hassleback potatoes, a variety of roasted vegetables and a thick mint gravy.
Michelle Smith
I serve lamb with roast potatoes, veg, mint sauce and Yorkshire puddings
Tracy Nixon
long and slow for me and with a bbq sauce
paula meadows
slow cooked with minty peas
Mary Chez
I would slow cook and serve with mash, carrots , peas and a lovely rich gravy
Claire Reavy
I quite fancy trying the Nadiya Hussain recipe on the BBC website where she boils them and then roasts them in a sticky sauce – it sounds really yummy!
Corinne Peat
I would marinate them and cook them very slowly!
Linda Ford
I would cook the lamb ribs in the oven until they were well done
Christopher Michael
marinated and baked.
lynn neal
I would cook them in the slow cooker and serve with mustard mash and minted cabbage!
Mark R
Great done in the slow cooker with some rich thick gravy
Laura Norcop
I’m not very adventurous, I would normally just stick them in a roasting tin with veg. Given me some more ideas to try which is good!
Adrian Bold
Perfect with some sticky sauce and seasonal vegetables.
Pamela Taylor
In the slow cooker with middle eastern spices and apricots
Andrea Upton
I would cook them in a lovely sauce in the slow cooker and then serve with some fresh vegetables
TG
cant beat with rosemary
Tracy Newton
I would bbq lamb ribs
josephine
I would cook in the slow cooker, and serve with new potatoes, peas, broccoli and baby corn.
Rachel neary
I’d roast them in garlic
Ruth Harwood
With some roast potatoes and a nice gravy!
Kerry Smith
Low & slow then finished on the grill. Yum
Annabel Greaves
I would cook it slowly and with vegetables to add flavour
Michelle Clark
I would put them in the slow cooker and serve with mash, carrots and minted gravy
ROB MCINTOSH
slow cooked with garlic and rosemary
Mrs Susan L Hall
I would brush honey on using a rosemary brush and then baste with the honey juices through out cooking and serve with potatoes and carrot batons
Steven Bufton
I would serve them with baby new potatoes and a red wine gravy
Stef Acaster
I would roast them with a flavourful gremolata
Jo m welsh
I’d like to slow cook these and serve them with some roast potatoes and veg .
Maria
roasted and with vegetables
Claire Driver
Seal in frying pan, move to oven, serve with veg, potatoes and mint sauce
Carole Nott
I use lots of barbeque sticky sauces and grilled vegetables
Julie Ward
In my slow cooker cos I am rubbish at cooking
Victoria Prince
I would try your recipe because I never know how to cook them! Then serve with a selection of vegetables
sarah swainsbury
Give them to hubby. Take a bottle of wine. Go sit in the garden and let him cook them 😂😂🥰
Kim Carberry
I would cook them with roast potatoes, veg and lots of mint sauce x
Alice Brewer
I’d roast them in the oven and serve with some sort of delicious gravy and roasted vegetables!
Lorraine Critchlow
In my slow cooker with red wine sauce
joanne coulson
Slow cooked with rosemary and served with minted baby potatoes
Diane Estrella
Min t sauce makes them so yum!
Robin G
I’d cook lamb ribs in the slow cooker and add a bit of veg
Lynne OConnor
I’d use the slow cooker with whatever veg I had to hand
dana
slowly roasted in the oven with rosemary
Pam Gregory
Yorkshire Pudding, Roast Potatoes & cauliflower cheese
Csilla
I would just get someone else to do the cooking.
Layla Thomas
I’d serve them with a mint gravy dipping sauce and rosemary potato wedges.
★★★★★
Roger Bufton
I would get my nephew to cook them in is Ninja, with roast potatoes, cauliflower, carrots.
janine atkin
marinate and then in the slow cooker
Iris
Oven roasted with roast potatoes, broccoli & green beans
Hayley Lynch
I do them in my slow cooker with honey and rosemary
Ursula Hunt
I would cook them slowly and add a plum sauce
Emma Wolski
slow cooked with mint and add lashings of roast veggies
Victoria Easton
In the slow Cook, served with mash, Yorkshire pudding and lots of veg and gravy
James Travis
Roast them with garlic and serve them with new potatoes and gravy.
A.E. ADKINS
Slow roasted with mash & veg
Sheri Darby
I’d cook them in a spicy sauce and serve with mashed potatoes and mixed vegetables
Troy Easton
I would cook them on the barbecue in the back garden.
Elisha
I’d cook it in the slow cooker
Caroline Shepherd
Roasted slowly with a sticky marinade
elaine stokes
slow cook them with onions, veg and some stock
Angie Jackson
Cooked with lots of garlic and fresh rosemary from my garden
Paul Bingham
New potatoes ,Carrots and broad beans
Fiona Johnstone
I marinate mine overnight in a lovely sticky sauce, then put them in the oven. I serve them with mashed potatoes, loads of veg, mint gravy and Yorkshire puds.
Ellie Lane
I would do mine in the slow cooker. I love coming home to find a ready-cooked meal.
alex brownlee
brush honey on them and oven roast them
Paul Kay
With some roast potatoes and a nice gravy!
Chris Minko
In the slow cooker but served with roast potatoes
Caroline Hunter
I’d marinate them, wrap them in foil and cook them slowly in the oven. I’d serve with mashed potatoes and minted peas.
Liz Atkin
id roast them
LP Mulligan
How I cook my lamb ribs:
First of all, I make the sauce by combining honey, soy sauce, gochujang, vinegar, brown sugar, garlic. Then I mix it well and then taste. For me, the sauce needs to be sweet and spicy balanced with the salt from the soy and acid from the vinegar. Then I place the ribs on a parchment-lined sheet-pan and spoon over half of the glaze.
At this point readiness, I bake them at 180ºC for around 35-40 minutes. When the ribs are cooked, turn on the grill in the oven and glaze with the remaining sauce and leave it to cook until they are caramelized and sticky.
Then they are ready for serving with cooked vegetables and potatoes.
Dave Greenhalgh
Pot roasted and served with new potatoes and minted peas
Lucinda P
I would slow cook them in the bottom aga with red wine and veggies
Paul Brown
slow roasted with chilli and garlic, and served with roasties + fresh greens
sallie burrows
roasted with potatoes and winter veg
Kate Sutton
Maybe a honey glaze and cook slowly, finish with a mint sauce geavyu
Tasmeena Maharaj
Great recipe! Love lamb ribs. I marinate mine in a curry paste made from chilli powder, turmeric, cumin, ginger, garlic and other indian spices.
Ian Yates
As slowly as feasibly possible with lamb and served with a mint bearnaise sauce.
Deirdre M
I would like to try the Mongolian lamb ribs recipe in my slow cooker, with rice!
Catherine Spencer
I would rub them with salt, pepper and rosemary then brown them in a pan. Next I would smoother them in a sticky brown sugar and garlic mix and roast in the oven served with creamy mash and a selection of vegetables.
claire matthews-curtis
I would cook them in the slow cooker with a mint gravy and steamed vegetables.
Katarzyna b
My husbands cooks them with couscous, grilled butternut squash and aubergines
Anthea Holloway
I would cook them in the oven and follow your ideas
chloe brill
with some steam vegtables and mash
laura stewart
roast them and put them with a roast dinner 🙂 xx
Alison
In the slow cooker with minted gravy
Debbie Hoare
I would serve with minted new potatoes, cauliflower cheese, baby honey glazed carrots and a rich lamb gravy.
Victoria N
I would BBQ them with a sticky sauce
Amanda Botterill
I would serve with chips and coleslaw
Sue Clarke
Cook very slowly and serve with roasted veg and spicy couscous.
Nick Cotton
Sprinkle with sumac and mint, wrap in foil with a few frozen peas and oven bake.
Amanda Richardson
Marinated and cooked in the slow cooker and served with mashed potatoes, green beans and carrots
Angie McDonald
I’d serve it with rice and spices
Amy Warwick
I would roast in the oven and serve with gratin potato’s & honey Roast baby carrots yummy 🤤
LUCY IRVING
on the bbq
Louise Heaton
Cook them slowly under the grill and serve them up with creamed potatoes, Yorkshire pudding, petit pois, home made gravy and mint sauce.
Nancy Bradford
I’m vegan is I would make sticky tofu ribs and rice instead x
Laura Green
slow cooker! Everything always tastes good in there
rose howe
with sauté potatoes
betsy ferguson
I would cook them with the easy pot method, as I love slow cooking lamb
Karen R
I’d give slow cooked lamb ribs a go, with all the trimmings – sounds perfect 🙂
Erica Hughes
With a sticky sauce with salad and coucous
Lauren Old
Slowly and with barbecue sauce
Natalie Crossan
I would marinate them and cook them really slowly in oregano
zoe brown
slow cooker veg and gravy
Sheena Read
I’ve never cooked lamb Ribs before but this recipe sounds ideal.
sharon martin
i’d coat them in a mint marinade and roast them, serving with rice and minted peas
Laura Pritchard
I’d oven roast them!
Michelle Moloney
In the slow cooker with a nice sauce
Jon fowler
Fab
Deborah Preston
Roasted with roasted veg
christine westlake
Slow cooked with Rosemary and Thyme , served with minted buttered new potatoes and mini roasted roots
Patricia Avery
I’d cook them in the slow cooker with a variety of veggies and serve with minty mash.
Daphne Monk
I like lab with mint sauce but love new potatoes and long stemed broccoli with Lamb
Angela Macdonald
I would cook them with moroccan spices and apricots, caramelised onions and dates and then serve with couscous
Meryl Thomas
I wouldn’t as I am a vegetarian
joy t buckenham
id serve with sweet potatoes
Kellie Collister
In the slow cooker with mint
Emma Davison
Roasted in the oven, with potatoes and veg
CAROL PATRICK
I would follow your recipe above, and serve as a delicious roast
★★★★★
Emma England
I would slow cook them and them with seasonal vegetables
fiona d
Lamb ribs with peppered sauteed potatoes and mixed green beans accompanied by a lovely chilled chardonnay.
Kay Broomfield
With hasselback potatoes and green beans.
Mark Whittaker
I’d cook them low and slow with an Harissa rub and a squeeze of lemon.
Michelle Newman
With mash and gravy
Hazel Rea
Slow cooking and served with Roasted Mediterranean Vegetables and Rosemary Gravy.
John Williams
Slow cooked with baby potatoes.
Claire Hamilton
I would slow cook them with garlic and rosemary, and serve with potatoes and seasonal veg.
Lesley Prestage
Slow cooked with new potatoes and red cabbage
Annalisa Dunham
Slow cook with vegetables and serve with creamy mash
Rebecca Beesley
I reckon it would be nice with lots of creamy mash or maybe dauphinoise potatoes and I’d find a way of incorporating lots of mint sauce into it too.
Leah Tonna
Roasted with Minted Baby Potatoes, & tenderstem broccoli.
Darren Bourne
In the oven with marmalade and soy sauce to make them sticky and served with mash.
Patricia Barrett
You can’t beat slow cooked lamb with some nice new potatoes and a good selection of fresh vegetables.