Lamb Riblets in Glastonbury Rub (500g)

Marinated in a unique rub from Tubby Toms and cut from the breast, our lamb riblets are flavoured with ingredients such as mustard, rosemary, lemon and thyme. Great for carcass balancing, as they are cut from a less popular part of the animal, our moreish and savoury Lamb Riblets can be finished on the barbeque or slow-cooked in a hot oven. If barbequing, be careful of fat dripping down, this can cause rising flames. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the riblets from your fridge 30 minutes prior to cooking to reach room temperature. 2. Preheat yourMarinated in a unique rub from Tubby Toms and cut from the breast, our lamb riblets are flavoured with ingredients such as mustard, rosemary, lemon and thyme. Great for carcass balancing, as they are cut from a less popular part of the animal, our moreish and savoury Lamb Riblets can be finished on the barbeque or slow-cooked in a hot oven. If barbequing, be careful of fat dripping down, this can cause rising flames. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the riblets from your fridge 30 minutes prior to cooking to reach room temperature. 2. Preheat your