Lamb ribs and breast: slow first, crisp after

What they are

Lamb ribs, or riblets, come from the breast: the belly side, below the chops. It's a thin, layered cut of meat and fat over the rib bones. Because we cut whole lambs, you can have it left whole for rolling and roasting, in strips, or in singles.

Two stages, every time

First, make them tender: simmer in spiced water for 1 to 1½ hours, or cover them and give them about 2 hours at 160°C. Then make them crisp: brush with a marinade or glaze and roast at 220°C, or finish on the BBQ, for 10 to 15 minutes until the edges catch. Pour the fat off as you go. Straight onto the coals from raw, they'll stay chewy, however long you leave them.

Ribs in a curry

Bony, fatty pieces make a rich curry. Brown them hard to render some fat, spoon off the excess, then simmer in the masala for about 1¼ hours. Lemon and plenty of coriander at the end cut through it.

Buying ribs

Singles for the BBQ or strips for the oven: say which when you come in. Directions.