Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Put the ribs into a large saucepan and cover with water. Bring to the boil on a ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder ... all four types with easy-to-follow recipes and chef-inspired cooking tips.

This recipes comes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet and sour treatment and slow-cooked so they are very tender.

One such is the lamb breast, a well-marbled and medium-sized roast that is one of Tasting Table's favorite cuts of lamb. Though this belly cut often comes with rib bones ... Martin's Bar-B-Que ...