Australian Butchers' Guild
- Meat Lamb
- Cut Ribs
The light lemony flavour of these ribs is perfect for a summer BBQ!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Ribs | 8 Ribs Frenched, Approximately 300g Each | 600g | 2.4kg | 6kg |
| Lemon Zest | Finely Grated | 2.5g | 10g | 25g |
| Black Pepper | Cracked | 1g | 4g | 10g |
| Garlic | Crushed | 15g | 60g | 150g |
| Parsley | Finely Chopped | 20g | 80g | 200g |
| Olive Oil | 20ml | 80ml | 200ml |
Preparation
BUTCHER - PREPARATION/METHOD
1. Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.
2. Combine all marinate ingredients. Spread over meaty side of lamb ribs.
RETAIL PRESENTATION
Display on trays meat side up.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ to moderately high heat. Wrap bones in foil before cooking to prevent from burning on the BBQ.
2. Cook lamb ribs for 5 minutes on each side, until well browned and cooked through. Remove to a warmed plate. Cover loosely with foil and rest for 5 minutes before serving.
SERVING SUGGESTION
Season with salt to taste. Serve with Greek style salad.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during the summer BBQ season.
