The Black Farmer — Where Tradition Meets Bold Flavour
Lamb Ribs
£10.30
Lamb Ribs
£10.30
Serves 2 people
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100% british lamb ribs.
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Lamb ribs are cut from the belly side of the lamb, below the loin. They're richer and fattier than a rack of lamb and meatier than cutlets. The fat renders during slow cooking to give tender, sticky ribs — ideal for barbecue, roasting and bold marinades.
Lamb ribs are best cooked low and slow. Marinate or rub, then slow-roast covered for around 2–2.5 hours at 160°C until tender. Finish uncovered or on the barbecue for charred, sticky edges. For barbecue, parboil first, then grill for 30–40 minutes.
As a guide, 1kg of lamb ribs typically serves around 5-6 as a main with sides, or more as a sharing starter. Lamb ribs are a characterful, bone-in cut, so allow generously per person.
Lamb ribs come from the fattier belly section and suit slow cooking and barbecue. A rack of lamb is the lean, prized "best end" from the upper ribs, French-trimmed and roasted quickly. They're different cuts for different occasions.
The man behind the meat
Wilfred Emmanuel-Jones MBE — born in Jamaica, raised in Birmingham, farming on the Devon–Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.
Read Wilfred's story →