Riblets. The ultimate I-need-to-eat-something-while-I-bbq-dinner food. Marinate. Slow Cook. BBQ.

Perfect.

For recipe ideas, check out the Description below :)

Riblets, (also known as lamb flaps, breasts or spare ribs) are made succulent by a thin layer of fat and are meaty enough to serve as an entree and tasty enough to gain appetizer status. Riblets respond well to a variety of cooking methods and can be cooked over dry or moist heat. Marinate them before cooking to bring out the flavour and natural tenderness of the riblets.

Try it:

• In a sticky hoisin glaze with sesame seeds and honey
• Slow-roasted with pickled ginger and sweet chilli glaze
• Cajun-spiced with smokey paprika and dried oregano, served with cheesy polenta
• Roasted with tamarind and soy glaze, served with smoked eggplant and black vinegar, tomato & herb dressing

All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto