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$12.15
Lamb ribs are fantastic marinated then cooked for 15-20 minutes on the BBQ. If cooking in the oven, bake at 180ºC for 20-25 minutes then brush with any remaining marinade every 10 minutes. After 40 minutes, increase the temperature to 220ºC and allow the ribs to caramelize or under the grill. Choose plain to add your own flavours, or one of our great marinades – oriental mint or Rum & Que Ram Rod rub with its good hit of savoury spice and a blend of herbs.
The majority of our fresh lamb cuts come from locally-farmed lamb farmed just over in Lake Hawea which are selected and finished exclusively for The Butcher’s Block and Smokehouse, offering you paddock-to-plate traceability of these prime grass-fed animals. At times, selected lamb, hogget and mutton cuts may be sourced from other top quality South Island suppliers.
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