Lamb ribs

Lamb ribs are a cut of meat from the rib cage of the lamb, which includes the ribs and a layer of tender, juicy meat attached to them. It is highly valued in cooking for its intense flavor and soft texture, ideal for roasting, grilling, or stews.

This ingredient originates from the traditional raising of sheep in Mediterranean and Middle Eastern regions, although it is now consumed and produced in many parts of the world, especially in countries with a strong pastoral tradition such as Spain, Argentina, and Uruguay.

Properties: Lamb ribs are an excellent source of high-quality protein, iron, zinc, and vitamin B12. Due to their fat content, they add flavor and juiciness to dishes, although they are recommended to be consumed in moderation as part of a balanced diet.

Synonyms in Spanish from Latin America: In different countries, it may be known by various names, such as cuete de cordero (in some areas of Mexico), costillar (Argentina, Uruguay), or simply costillas de cordero. However, the term lamb ribs is widely understood and used in recipes.