In this blog post, we’ll share a delicious recipe for braaing lamb ribs and highlight the health benefits of using grass-fed, free-range lamb from The Barn.
The Benefits of Grass-Fed Free-Range Lamb
Choosing grass-fed, free-range lamb offers numerous health benefits. Grass-fed lamb is leaner and contains higher levels of beneficial nutrients compared to grain-fed lamb.
Here are some key benefits:
Rich in Omega-3 Fatty Acids: Grass-fed lamb has higher levels of omega-3 fatty acids, which are known to reduce inflammation and support heart health.
Higher in Vitamins: Grass-fed lamb is an excellent source of vitamins A and E, both of which are powerful antioxidants that support immune Lower in Saturated Fats: Free-range lamb has less saturated fat, making it a healthier choice for maintaining healthy cholesterol levels.
No Added Hormones or Antibiotics: Grass-fed lamb is raised without the use of growth hormones or antibiotics, ensuring a more natural and healthy meat option.
Now, let’s dive into the recipe for the ultimate braaied lamb ribs.
Ingredients:
• 1 lemon (juice)
• Coarse sea salt
• 1 tot Worcestershire sauce
• Freshly ground black pepper
• Brush made from rosemary twigs (or a kitchen brush)
Method:
1. Prep the Lamb Rib:
Twenty minutes before you start braaing, squeeze lemon juice onto both sides of the rib, removing any pips that fall onto the meat.
Generously grind sea salt onto the rib. If the salt does not stick, pat it onto the meat with your clean hand.
2. Braai the Ribs:
Place the ribs on the braai grid. Braai the ribs for at least 1 hour, preferably 1½ hours, over gentle heat. This requires a very high grid and mild coals. Alternatively, you can use a hinged grid and place it vertically next to the fire, where just enough heat will reach it to melt the fat and crisp the meat within 90 minutes.
Braaing the ribs slowly ensures tenderness. If you’re short on time, you can braai the ribs for less time, but they will be less tender.
3. Add Flavor:
When the meat is about 80% done, use a brush made from rosemary twigs to paint Worcestershire sauce onto both sides of the meat. If you don’t have a rosemary brush, a regular food brush will do.
4. Check for Doneness:
To check if the ribs are done, grab the edge of one of the bones and tear the rib away from the rest. It should come off relatively easily.
5. Serve:
Remove the ribs from the fire and place them on a cutting board or in a bowl. Cut them with a knife or kitchen scissors. Serve with salt and pepper, and enjoy them with your hands.
Alternative Cooking Method:
If you don’t feel like braaing the ribs for 90 minutes, you can bake them in your oven at 140°C for 90 minutes in a covered dish. Then, braai them over the coals for 20 minutes, as you would braai chicken. Baste with lemon juice and Worcestershire sauce during this time, adding salt as required. Avoid pre-boiling ribs in water as it can strip away their natural juices and flavor.
Conclusion:
Braaing lamb ribs is a true art form that delivers incredible flavour and texture. Using grass-fed, free-range lamb from The Barn not only enhances the taste but also provides numerous health benefits. The higher levels of omega-3 fatty acids, essential vitamins, and lower saturated fat content make it a superior choice for health-conscious consumers.
Find the finest grass-fed, free-range lamb ribs at The Barn and elevate your braai game to new heights.
Visit us in-store or online to get all the ingredients you need for this delicious recipe.
Happy braaing!
