CUT OF THE MONTH

CUT OF THE MONTH 

LAMB RIBS

While maybe not something you think of when thinking summertime BBQ, though you should!

Lamb ribs have far more flavor than their jug head cousins: beef and pork ribs. They’re tender and juicy, and not fatty/heavy like beef ribs can often be. 

Go sweet and savory like a garlic and brown sugar marinade or a little spice kick with coriander and cumin rub. 

Cook whichever method you prefer your ribs: Grill ‘em, smoke ‘em, roast ‘em.

Maybe this Easter do a test; grab a slab of Pilaroc lamb ribs, dry-aged beef ribs and heritage pork ribs and cook at the same time. See which one wins your families taste buds over!

This cut of the month will be on sale through Easter. While supplies last.