Australian Butchers' Guild
- Meat Lamb
- Cut Ribs
These spanish ribs will have your guests dancing with delight!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Ribs | 8 Ribs Frenched, Approximately 300g Each | 600g | 2.4kg | 6kg |
| Tomato Sauce | 50ml | 200ml | 500ml | |
| Oregano | Dried Leaves | 0.5g | 2g | 5g |
| Paprika | Smoked | 2g | 8g | 20g |
| Chilli | Chopped | 5g | 20g | 50g |
| Olive Oil | 10ml | 40ml | 100ml |
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 sprinkled with extra oregano leaves.
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 10 minutes before serving.
SERVING SUGGESTION
Serve with roasted sweet potatoes and mushrooms.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during summer BBQ season.
