$15.40/KG or $7/LB
Lamb Ribs are sometimes confused with Rack of Lamb. Rack of Lamb is cut from the upper part of the ribs, joined to the back bone. What is called “Lamb Ribs” is cut from the lower part of the rib cage, or the “spare ribs”, in the animal's belly or “breast.”
This cut of meat needs low, slow cooking to bring out the flavours hidden in the meat and fat.