Lamb Ribs

Listen, Lamb Ribs are not a cut you rush. They carry bone, meat and fat together, and you cook all three at once. Give them low heat and watch what happens: the fat turns golden, and the surface goes crisp slowly, patch by patch. Press the meat near the bone with a fork from time to time — when it gives without a fight, you're close. Ribs want time and gentle heat; nothing here hurries.

Choose Lamb Ribs by look: the meat should be a clean, even colour, the fat firm, not greasy or wet to the touch. Smell them close — lamb has its own clean scent, never sour, never sharp like ammonia.

Some people say Lamb Ribs are only good grilled fast and hot, like a steak. No! I've done it myself, early on, pushing them over high heat the way you'd do a steak — and watched the outside turn black while the fork still met resistance near the bone. Rush them, and you get a dry, tough crust outside with raw stubbornness still clinging underneath.

Give Lamb Ribs time over gentle heat, and they reward you — crisp outside, tender all the way to the bone, the kitchen smelling the way a kitchen should when lamb is done right.