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Carnivore Lamb Ribs
Lamb ribs slow-roasted until the fat renders and the meat is falling off the bone. Roasting covered at a low temperature first, then finishing uncovered at high heat, renders the fat fully before caramelising the surface.
Ingredients
Instructions
Rub lamb ribs with tallow, salt and pepper.
Place in a roasting tin.
Cover tightly with foil.
Roast at 150C for 2.5 hours.
Remove foil, increase to 220C.
Roast 20 more minutes until caramelised.
Rest 10 minutes.
Slice between ribs and serve with rendered fat.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
