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Cut: ribs Spanish Paprika Lamb Ribs

  • 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.