About This Food
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.
Information
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