Description
Lamb ribs are a cut of meat taken from the rib cage of a lamb. They are a flavorful and relatively inexpensive cut of meat that is well-marbled with fat, which gives it a rich taste. They are typically smaller and more delicate than beef ribs and have a more delicate flavor. They are best cooked by grilling, smoking, or BBQ. Lamb ribs can be marinated with a variety of herbs and spices, such as rosemary, garlic, and cumin, before being grilled or barbecued. The most common way of cooking them is by dry-rubbing them with a combination of spices, then slow-cooking them over low heat or smoking to get the desired tenderness and flavor. They are often served as an appetizer or a main course with sides like potatoes, corn on the cob or a salad. Because of its small size, it’s a perfect dish for a small gathering or a family dinner.
Australian meat products have fertile volcanic soil. Volcanic soil is rich in nutrients, such as iron, calcium, magnesium, sodium, potassium, phosphorus, sulfur, silicon and other trace elements. The rich combination can act as a stimulant for plant growth,
In addition, the climate is mild and rainy, so the organic pastures bred are fresh and nutritious.
Breeding pastures with higher nutritional value than other Australian regions.
Allow our carefully selected livestock to roam and feed freely on 5000 acres of sustainable, green pastures.
Grow in a stress-free grassland environment. Breeding good meat quality.
In different seasons of spring, summer, autumn and winter, different pastures, different grains, and the bred livestock have different flavors. Tasting the beef and mutton bred on the Australian volcanic soil, in different seasons
Will comfortably feed 2 people.
Reviews
There are no reviews yet.