LAMB RIBS | COSTELA DE CORDEIRO

Hello, my friends!
The lamb has the same cuts as the beef: ribs, rump, flank, rump cap, etc. And being the ribs fan that I am, today I bring to you guys nothing less than an entire rack of lamb that becomes an amazing roast. Prepared in a very simple way: flake salt, in the most common grill ever, the tin can grill, outdoors, under the sun and with the animals around. I’ve used a stainless steel skewer, because the skewer has to be stainless steel to be good. Enjoy these lamb ribs because they are beyond special. Of course, with the quality meat from Coqueiro meat packing, everything is easier. Hope you guys like it! A hug from the “gaucho”!
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