Lamb short ribs (Riblets)

Ribs
Ribs
Prepared from the flank, the case contains 2 vaccum-sealed bags each containing 5-7 ribs. Keep products frozen until ready to use. Thaw in the refrigerator in the coldest place and use within 48 hours. Lamb short ribs can be cooked in many different ways, but slow cooking over low heat usually gives the best result. Smother in rib sauce and finish cooking in the oven or on the BBQ. Excellent choice for large hotels, cruise lines, restaurants, banquet halls or for special occasions with family and friends.

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Features & Benefits

  • Pink color
  • Tender texture, mild and unique flavour
  • Vaccuum sealed packaging, preserves freshness
  • No waste ; ready to cooked
  • Full tracability
  • Quebec farm raised without the use of hormones
  • Industry leader in animal welfare practices

Applications

  • Serve as a main courses with some rice or pasta with some vegetables
  • Serve as a main courses with some fries and cowleslaw
  • Cook in the slow cooker, in the oven or on the BBQ
*For softer ribs, boil for about 1h30 to 2 hours, taking care to remove the water from the ribs before the last step, then put them on the BBQ or in the oven with the desired seasoning and last step : Taste it !


Tags

Lamb, Quebec Lamb

Nutrition Facts

For 100 g

Calories 218

% Daily
Value*
Fat 14.64 g 20 %
Saturated 7 g 38 %
+ Trans 1 g 4 %
Carbohydrate 0 g  
Fibre 0 g 0 %
Sugars 0 g 0 %
Protein 19 g  
Cholesterol 72 mg  
Sodium 78 mg 3 %
Potassium 0 mg0 %
Calcium 16 mg1 %
Iron 1 mg6 %

*5% or less is a little,
15% or more is a lot.

Ingredients: Lamb