Description
The rib ends off the breast, cut into finger-sized riblets. Marinate overnight in tamarind or a sweet chilli glaze, then slow-grill until the fat has rendered and the edges char.
Lamb Riblets / Spare Ribs
R 139.00 per kg
Cut from the breast. Sticky, cheap and seriously underrated.
Cut by hand, so the weight you receive lands within about 5% either side of what you order. You are charged for the weight we actually pack, and the difference is settled before dispatch.
