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Truly one of the most luscious cuts of the entire lamb, the belly with ribs is a full-flavor experience, moist, and boasting layers of silky fat — think of St. Louis-style spare ribs, only richer and more satisfying! We think they are best prepared low and slow on the grill, just like pork ribs, for a genuinely sensational barbecue treat. If you are a rib lover, these are guaranteed to impress!
1. Take the lamb belly out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Remove from packaging, pat dry, and season with salt and pepper or your favorite rub or chili paste. Preheat the oven to 275ºF. Be careful not to season too heavily – since you will be cooking this for a long time in the oven, lightly seasoning the belly will go a long way.
2. Place the belly on a rack in a roasting pan. Wrap the pan tightly with foil and place in in the oven. Roast for at least 3 hours. Check the belly – it is ready when the bone easily comes out when pulled.
3. If the belly is not ready, place it back in the oven for another hour.