Lamb Rib
By: Anonymous

About

As the name implies, the lamb ribs are lean and therefore best cooked by braising over low heat to keep the meat tender and juicy.

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Translations: Jēra ribas, Mielul Rib, Janjetina Rib, Sườn cừu, Lam Rib, मेमने रिब, Costela de cordeiro, Лам ребер, Αρνί Rib, خروف الضلع, 램 립, Jehněčí Rib, Anak Domba Rib, 羔羊肋, Xai Costella, Jahňacie Rib, Agnello Rib, צלעות טלה, Јањетина ребра, ラムリブ, Agneau Rib, Cordero Costilla, Лам ребер, Агнето ребрата