I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs. It’s bordering on lazy, in fact. I was almost embarrassed to put it in the book. Almost. Then I remembered life is hard. Adulting is tough. Sometimes it’s okay to be lazy. As with any of our recipes, the success or failure depends on the quality of the meat. There really is nowhere to hide here. For a treat this week, we are giving away a signed copy of Meat Manifesto. To enter, all you need to do is buy some lamb ribs from any of our stores and give the below recipe a shot. Take a pic and tag us to make sure we know about it. Best effort gets the prize. 

What you’ll need:

1 x set lamb ribs, brisket/breast section attached

Salt and pepper

Olive oil. 

What you’ll do: 

Preheat an oven to 170 Degrees Celsius 

Score the ribs, smear with oil and rub vigorously with sea salt and pepper. 

Cook for 70 minutes. 

Increase the heat to 220 Degrees Celsius and cook for a further 10 - 15 minutes

Remove, allow to cool and eat with a big bowl of green leaves.