Lamb Rack Ribs - No cut as is - 700 grams

Different types of meat, including mutton, should be included in the human diet. Many nutritionists claim that it is much healthier than pork and beef. It is not surprising that lamb ribs and other lamb dishes have recently become very relevant. Lamb ribs are most often sold in "ribbons" weighing slightly less than a kilogram, but it is easy to divide them into separate ribs. It is best to cook lamb ribs slowly, over low heat: simmer, boil until half cooked, and then bake or grill. Or you can cook in the oven in this way: put the ribs on the grill set above the baking dish, and pour water into the mold. In a humid environment, the ribs will bake slowly and evenly, and the fat will drip into the water and not burn. Just don't forget to grease the ribs with marinade before baking and several times during. Many sauces or liquid marinades are suitable for lamb ribs: spicy, spicy, sweet and sour-sweet. Or rub the ribs with a mixture of spices, made to your liking.