Lamb Breast Riblets are cut from the breast section (the belly of the lamb), rather than the rib (the side of the lamb.)They are single, individual, fatty ribs obtained by making cuts between the bones, resulting in long, narrow portions of meat, fat and bone. Some say to think of them as “rib fingers.”
A butcher can get about 500 g (1 pound) of riblets from a lamb.
Cooking Tips
Some swear by braising, some by barbequing (the low, slow kind.) You can also roast Lamb Breast Riblets.
Some recipes will ask you to cut “excess” fat off before cooking, but it’s not necessary unless you are cooking them in a sauce: most of the fat will render out during cooking, leaving moist meat behind.