Australian Butchers' Guild
- Meat Lamb
- Cut Ribs
This great Aussie BBQ marinade will have everyone coming back for more!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Ribs | 8 Frenched, Approximately 300g Each | 600g | 2.4kg | 6kg |
| Tomato Sauce | 50ml | 200ml | 500ml | |
| Worecestershire Sauce | 5ml | 20ml | 50ml | |
| Sugar | Brown | 20g | 80g | 200g |
| Mustard | Wholegrain | 50g | 200g | 500g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Prepare ribs and french the ends of each bone to approximately 10mm. Score meat.
2. Combine all marinade 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 a 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
Serve with corn and roasted tomato salad.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during the summer BBQ season.
