Lamb breast is actually the bacon (belly) of lamb. Those looked a lil bigger than the lamb i get. Try braising low for a couple of hours to sweat that fat out, then higher hieat to crisp. Good video
Did everything you did in this video. They are delicious. I use to put them in a pan. They were extremely too greasy and did not think they wete for me. The rack was a game changer. Thank you for the recipe👍
I buy these all the time and use them to cook Jamaican style curried mutton. I usually trim away a lot of the fat and then do a fat drain while cooking. That usually take care of the fat for me.
I just started cooking, I hope my lamb ribs come out successful. 🤞🏾😁 Update one day later successful: No fat some seasonings, and Sweet Baby Ray's BBQ sauce.😁👍🏾 Finally baby back ribs that isn't pork that I can finally enjoy.
I almost wish you wouldn’t post this cuz I don’t want the price to hike. I buy it whenever I see it at Walmart. And I save all the fat that is rendered in small servings in the freezer for roasting potatoes, onions and sweet potatoes. There is nothing better!
Just found this today - does anyone in the TH-cam community know if Lamb Breast Plate has a strong odor to it, like lamb sometimes does. I'm always fearful of buying lamb. It sure looks delicious!!!! I've never had it before. I've had pork belly with and without the skin, and I do love pork belly. Someone said lamb breast plate is very similar.
I personally cook them in cast iron past first in tallow to sear them. Then cook at 140c in the oven let them cook in the tallow, the breasts are swimming in tallow big time!!
When you have that kind of fat you need to slow cook about ten hours with a few sliced onions. The meat falls off the bone and the fat is all cooked out. You can crisp them in the oven twenty minutes when they're done in ten hours.
Good job on them ribs. I tried to buy those a couple times but the fat content is just way to way. I've never in my life seen that much fat per serving before at 48g per serving. You're right in that the best way is to separate the meat n fat and maybe make tacos.
They look good but I'm sorry to burst your bubble but they are not Lamb ribs, I'm Aussie I know. They are what we would call Mutton or Yearly Mutton ribs in fact the bone size on those ribs maybe could be classed as Sheep ribs? Lamb is a baby sheep slaughtered under the age of 12 months old and their ribs are way finer then the ones shown here.
He has them on a rack so it doesn't make a difference if the fat is cut off or not. Some folks like to use the fat for cooking potatoes or other foods.....
Fat helps your body utilize the proteins.....fat doesn't make you fat.....sugar does.....why else would fat be with protein . . Fat helps utilize protein
Lamb breast is actually the bacon (belly) of lamb. Those looked a lil bigger than the lamb i get. Try braising low for a couple of hours to sweat that fat out, then higher hieat to crisp. Good video
Did everything you did in this video. They are delicious. I use to put them in a pan. They were extremely too greasy and did not think they wete for me. The rack was a game changer. Thank you for the recipe👍
Just seen this in walmart and was thinking these look like ribs . on my way back to buy them after this video thanks bro.
Right on! 👍🏾
I buy these all the time and use them to cook Jamaican style curried mutton. I usually trim away a lot of the fat and then do a fat drain while cooking. That usually take care of the fat for me.
The Jamaican Style Curried Mutton sound good! Thanks for watching.
I have a pack of these and they were 9.00!! Great idea Thanks 😅
👍🏾
I just started cooking, I hope my lamb ribs come out successful. 🤞🏾😁
Update one day later successful: No fat some seasonings, and Sweet Baby Ray's BBQ sauce.😁👍🏾
Finally baby back ribs that isn't pork that I can finally enjoy.
Awesome!👍🏾
👍PS. Turns out fat is healthy.😌
👍🏾
Yes, it is. use it to cook with instead of nasty seed oils.
Looks so delicious!🍖😋
Thank you!
@@TheRollingGrill you're welcome!🥰
just bought some today for the 1st time, a year later and they are the same price per pound!
I got a pack of these from Walmart but haven't cooked them yet so this vid was on time. I'm cutting most of the fat off b4 dry brining.
Great idea on dry briningand cutting the fat off.
Nice technique
Thanks
Save the fat drippings for later use.
❤❤❤
I almost wish you wouldn’t post this cuz I don’t want the price to hike. I buy it whenever I see it at Walmart. And I save all the fat that is rendered in small servings in the freezer for roasting potatoes, onions and sweet potatoes. There is nothing better!
I'm definitely going to keep the fat next time and roast some potatoes with it. Thanks for the tip!
Just found this today - does anyone in the TH-cam community know if Lamb Breast Plate has a strong odor to it, like lamb sometimes does. I'm always fearful of buying lamb. It sure looks delicious!!!! I've never had it before. I've had pork belly with and without the skin, and I do love pork belly. Someone said lamb breast plate is very similar.
No strong taste at all
@@TheRollingGrill YAY! Thanks for letting me know.
❤ Gobble all that nice fat up 😋 it's not as harmful as people have led you to believe. Just eat it 🤗 FYI our brains are made of fat .
Uk has no Walmart.
Wow that I didn't know.
Do you have an Aldi they periodically carry various lamb cuts. I just bought a split lamb breast plate. Delicious smoked then grilled.
Aldi has them
Aldi
They got ASDA, which is owned by Walmart
I personally cook them in cast iron past first in tallow to sear them.
Then cook at 140c in the oven let them cook in the tallow, the breasts are swimming in tallow big time!!
I’m going to Sous Vide my lamb breast ribs about 10 hours, and then crisp them up.
Awesome!
When you have that kind of fat you need to slow cook about ten hours with a few sliced onions. The meat falls off the bone and the fat is all cooked out. You can crisp them in the oven twenty minutes when they're done in ten hours.
Do you put the slices onions right on top in the oven the whole time?
Good job on them ribs. I tried to buy those a couple times but the fat content is just way to way. I've never in my life seen that much fat per serving before at 48g per serving. You're right in that the best way is to separate the meat n fat and maybe make tacos.
yep that fat is serious!
Bro I got mine for $8
Man, that fat is worth its weight in gold.
Fantastic..... and the fat is yummmmmm
Medium medium rare....no more......
They look good but I'm sorry to burst your bubble but they are not Lamb ribs, I'm Aussie I know. They are what we would call Mutton or Yearly Mutton ribs in fact the bone size on those ribs maybe could be classed as Sheep ribs? Lamb is a baby sheep slaughtered under the age of 12 months old and their ribs are way finer then the ones shown here.
That fat on lamb should be removed prior to cooking on your video. Lamb represents "healthy" more than beef. Good job on choosing lamb.
He has them on a rack so it doesn't make a difference if the fat is cut off or not. Some folks like to use the fat for cooking potatoes or other foods.....
Animal fat is not unhealthy!
The fat is the good part.
I roast them on a rack and store the fat drippings in a mason jar to flavor potatoes and vegetables later on. Even a teaspoon imparts a lot of flavor.
Fat helps your body utilize the proteins.....fat doesn't make you fat.....sugar does.....why else would fat be with protein . . Fat helps utilize protein