Merino Lamb Spare Ribs
Twelve 4-Rack Packs (48 Racks, Approx. 14lbs Total)
Food & Wine Magazine called Merino “supremely delicate & tender” & “the next great lamb” in their January 2014 issue.
Lamb spare ribs are a delicious braising cut that is best slow-cooked in flavorful liquid until tender. Their small size makes them well suited to lighter meals or appetizers, but multiple racks can also be served for a heartier meal.
Merino is a premium alternative to conventional lamb with meat that is fine grained, silky, succulent and marbled, without the heavy fat deposits found in conventional lamb. That said, spare ribs are an inherently fattier cut, so these will arrive with a layer of sweet fat attached.
Merino's flavor (both the meat and the fat) is less gamy, and more elegant, with a clean palate.
The lamb on the American market is commodity lamb – a variety of breeds and inter-bred lamb are represented without any regard for the eating qualities of any particular breed. Merino are exceptional – they offer highly desirable meat and wool characteristics just as Black Angus cattle produce exceptional beef.
Because Merino fleece grows fine and soft – they are raised to be sheared for the New Zealand top end apparel wool industry. Their meat is exceptionally tender, fine textured and elegant – with a taste that is less intense than conventional lamb. Chefs at fine dining restaurants love it because its more delicate flavor allows them to showcase more complexity in their dishes.
Merino are a slower growing, naturally leaner breed. Because of their heavier wool, they are better suited to high altitudes than in the lowlands where conventional lamb is farmed.
Silere alpine-origin merino is not just free range, it's open range. The merino roam huge, idyllic high-mountain range pastures in New Zealand, grazing on native herbs and tussock grasses.
Store Merino spare ribs in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Lamb spare ribs are a delicious braising cut that can be braised similarly to other spare ribs or pork belly.
If searing Merino spare ribs before a braise, sear them at a slightly lower temperature than you would other lamb – medium high heat instead of high heat.How to Braise Meat
Braising Liquid Recipes